Pappardelle with ragu di cinghiale

James Snoerwang

This rich, savory wild boar ragu is an authentic Tuscan dish that has been prepared for generations in Central Italy. The combination of the firm, slightly spicy meat with the full-bodied red wine and aromatic herbs creates a perfect balance between earthy and refined. The long braising time ensures that the meat becomes buttery-tender, and all the flavors meld beautifully in a rich, deep-dark sauce that perfectly clings to the wide pappardelle ribbons. Perfect for autumn or winter, but perhaps just as good on a long summer evening overlooking the sunset, sipping a full glass of Chianti.

From now on, the Ragu di Cinghiale can also be ordered ready-made.

Number of persons: 4

Preparation time: 30 minutes

Cooking time: 150 minutes

Ingredients

The meat

500 grams of wild boar chicken

The sauce

1 onion, finely chopped

2 cloves of garlic, finely chopped

2 carrots, cut into small cubes

2 stalks of celery, cut into small cubes

2 tbsp tomato puree

500 ml full-bodied red wine

250 ml game stock

400 g canned tomatoes, pureed (polpa)

2 sprigs of rosemary

2 sprigs of thyme

0.25 tsp red pepper flakes (optional)

The pasta

400 grams of pappardelle pasta

Preparation method

Fry the meat

Heat oil in a large Dutch oven over medium heat. Brown the wild boar chicken on all sides for 4-5 minutes. Remove the meat from the pan and set aside.

Make the sauce

In the same pan, fry the onion, carrots, garlic and celery for 5 minutes until soft.

Stir the tomato puree into the vegetables and cook for 2 minutes to deepen the flavor.

Deglaze with the red wine and game stock.

Add the pureed tomatoes, rosemary, thyme, and red pepper flakes, if using. Stir well. Season with salt and pepper.

Return the meat to the pan. Reduce the heat and simmer for 2 to 2.5 hours with the lid tilted, until the meat is falling apart.

It should be a nice sauce. If it's too dry, add a little more water, and if it's too wet, let it reduce a little longer, uncovered.

Remove the rosemary and thyme sprigs from the sauce.

Cook the pasta

Cook the pappardelle according to the package directions. Drain, reserving a cup of the cooking liquid. Stir this into the sauce for a lovely, velvety finish.

Serve

Spoon the pasta onto plates and top with the ragu. Garnish with freshly grated (vegetable) Parmesan cheese.