Name: Pappardelle al Cinghiale (Wild Boar Ragu)
Prep time: 25 min
Cook time: 2 h 30 min
Total time: 2 h 55 min
Cuisine: Italian
Ingredients: 1.5 lbs wild boar shoulder, cut into small cubes; 1/2 cup red wine (Chianti or similar); 2 tablespoons olive oil; 1 onion, finely chopped; 1 carrot, finely chopped; 1 celery stalk, finely chopped; 3 cloves garlic, minced; 1 tablespoon tomato paste; 1 (14 oz) can crushed tomatoes; 1 bay leaf; 1 sprig rosemary; 1/2 teaspoon dried thyme; Salt and black pepper to taste; 1/2 cup beef or game stock; 12 oz pappardelle pasta; Grated Parmigiano-Reggiano, for serving

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Pappardelle al Cinghiale (Wild Boar Ragu) a rich and hearty Tuscan-style wild boar ragu, this dish brings rustic Italian comfort straight to the table. I slow-simmer wild boar shoulder in red wine with aromatic herbs and vegetables, then serve it over wide, silky ribbons of pappardelle. It's perfect for a cozy weekend meal or an impressive dinner gathering.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1.5 lbs wild boar shoulder, cut into small cubes

½ cup red wine (Chianti or similar)

2 tablespoons olive oil

1 onion, finely chopped

1 carrot, finely chopped

1 celery stalk, finely chopped

3 cloves garlic, minced

1 tablespoon tomato paste

1 (14 oz) can crushed tomatoes

1 bay leaf

1 sprig rosemary

½ teaspoon dried thyme

Salt and black pepper to taste

½ cup beef or game stock

12 oz pappardelle pasta

Grated Parmigiano-Reggiano, for serving

Directions

Marinate the wild boar meat in red wine for at least 4 hours or overnight. Drain and pat dry before cooking.

Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the wild boar pieces on all sides in batches. Set aside.

In the same pot, add chopped onion, carrot, and celery. Sauté for 8-10 minutes until softened and lightly browned.

Stir in the garlic and tomato paste, cooking for 1-2 minutes.

Add the crushed tomatoes, stock, bay leaf, rosemary, thyme, and browned meat. Season with salt and pepper.

Bring to a simmer, cover partially, and reduce heat to low. Cook slowly for 2–2.5 hours, stirring occasionally, until the meat is tender and the sauce is rich and thick.

Cook the pappardelle in salted boiling water according to package instructions. Drain.

Remove bay leaf and rosemary sprig from the sauce. Taste and adjust seasoning.

Toss the cooked pasta with the ragu, or serve the sauce ladled generously over the noodles.

Top with freshly grated Parmigiano-Reggiano before serving.

Servings and timing

This recipe serves 4 people.

Prep Time: 25 minutes

Cooking Time: 2.5 hours

Total Time: 2 hours 55 minutes

Calories: 560 kcal per serving

Variations

I sometimes add a touch of pancetta or guanciale to the soffritto for an even deeper flavor. For a spicier version, I stir in a pinch of red pepper flakes. If wild boar is unavailable, I substitute with pork shoulder or beef chuck for a similarly rich ragu.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight. To reheat, I warm the sauce gently on the stovetop, adding a splash of water or stock if needed. Cook fresh pappardelle or reheat the pasta separately to avoid mushiness.

FAQs

What can I use instead of wild boar?

I use pork shoulder or beef chuck as a substitute if wild boar isn’t available. Both offer a similar richness and work well with the sauce.

Can I make this dish in advance?

Yes, I often make the ragu a day ahead. It tastes even better the next day after the flavors meld.

Is this dish freezer-friendly?

Absolutely. I freeze the ragu (without the pasta) in airtight containers for up to 3 months. I thaw and reheat gently before serving with fresh pasta.

What wine pairs best with this dish?

I serve it with a bold red like Chianti Classico or Brunello di Montalcino to match the deep flavors of the ragu.

Can I use dried herbs instead of fresh?

Yes, I substitute dried rosemary and thyme when fresh herbs aren't on hand. I just reduce the amount slightly to avoid overpowering the sauce.

Conclusion

Pappardelle al Cinghiale is a celebration of rustic Tuscan cooking. I enjoy how the wild boar melds with wine, herbs, and vegetables to create a dish that's both comforting and sophisticated. Whether for a special occasion or a hearty weekend dinner, it's always a rewarding recipe to make and share.

Recipe:

Pappardelle al Cinghiale (Wild Boar Ragu)

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Author: Cheryl
Total Time: 2 hours 55 minutes
Yield: 4 servings
Diet: Halal

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Description

A rich, hearty Tuscan-style ragu made with wild boar, slow-simmered in red wine and herbs, served over wide pappardelle pasta. This rustic Italian dish is perfect for special occasions or cozy dinners.

Instructions

Marinate the wild boar meat in red wine for at least 4 hours or overnight. Drain and pat dry before cooking.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the wild boar pieces on all sides in batches. Set aside.
In the same pot, add chopped onion, carrot, and celery. Sauté for 8-10 minutes until softened and lightly browned.
Stir in the garlic and tomato paste, cooking for 1-2 minutes.
Add the crushed tomatoes, stock, bay leaf, rosemary, thyme, and browned meat. Season with salt and pepper.
Bring to a simmer, cover partially, and reduce heat to low. Cook slowly for 2–2.5 hours, stirring occasionally, until the meat is tender and the sauce is rich and thick.
Cook the pappardelle in salted boiling water according to package instructions. Drain.
Remove bay leaf and rosemary sprig from the sauce. Taste and adjust seasoning.
Toss the cooked pasta with the ragu, or serve the sauce ladled generously over the noodles.
Top with freshly grated Parmigiano-Reggiano before serving.