Pappardelle al Cinghiale
A classic Tuscan dish of wide egg pasta ribbons coated in a slow-simmered, rich wild boar ragù scented with red wine and rosemary.
- Prep
- 25 min
- Cook
- 105 min
- Total
- 130 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 680 kcal
Equipment
- •Heavy-bottomed casserole
- •Large pasta pot
- •Chef's knife
- •Wooden spoon
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 680 kcal
- fat
- 24 g
- carbs
- 68 g
- fibre
- 5 g
- protein
- 42 g
- calories
- 680 kcal
Instructions
- 1
Warm the olive oil in a heavy casserole over medium heat.
- 2
Add the onion, carrot, celery, and garlic to make a soffritto (aromatic vegetable base).
- 3
Cook gently for 10 minutes until the vegetables are soft and fragrant.
- 4
Raise the heat and add the hand-chopped wild boar meat.
- 5
Brown the meat thoroughly for 10 minutes until all juices evaporate.
- 6
Pour in the red wine, scraping up the caramelised bits from the bottom.
- 7
Simmer for 5 minutes until the wine reduces by half.
- 8
Stir in the passata, tomato purée, juniper berries, rosemary, and bay leaves.
- 9
Season lightly with salt and pepper, cover, and simmer gently for 90 minutes.
- 10
Cook the pappardelle in boiling salted water until al dente (firm to the bite).
- 11
Transfer the drained pasta directly into the ragù using tongs.
- 12
Toss the pasta and sauce together over low heat for 1 minute before serving.
Chef's tips
Chopping the meat finely with a knife gives a far superior texture compared to machine mincing. If the wild boar has a strong gamey scent, steep the chopped meat in a little red wine with herbs for two hours before cooking.
Ingredient substitutions
- wild boar shoulder → pork shoulder mixed with beef chuck for a milder domestic ragù
- fresh egg pappardelle → dried pappardelle or wide tagliatelle
Storage
Keep leftover ragù in an airtight container in the refrigerator for up to three days or freeze for up to three months.
Reheating
Gently warm the sauce in a pan over low heat with a splash of water before tossing with freshly boiled pasta.
Common mistakes to avoid
- •Grinding the meat into a fine paste instead of keeping a rustic, coarse texture.
- •Boiling the sauce too quickly, which leaves the wild boar tough.
- •Rinsing the pasta with water instead of tossing it directly into the hot sauce.
Serving suggestions
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