Pappardelle al Cinghiale
Quick answer
- Total time
- 930 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 15
About this dish
Wild boar shoulder spends a night in red wine with juniper berries and rosemary, then cooks down slowly into a ragù for wide ribbons of pappardelle.
Read more
The juniper's piney edge suits the dark, gamey meat. Use boar sold for eating, and cook it through to the center of the thickest pieces.
Ingredients
Instructions
- 1
Cut the boar into 3 cm cubes.
Cover with 300 ml wine, crushed juniper, rosemary and bay; refrigerate for 12 hours. Reserve the remaining 200 ml wine separately.
- 2
Lift out and dry the meat; discard the marinade and its aromatics.
Finely dice the onion, carrot and celery and mince the garlic.
- 3
Heat 20 ml oil in a heavy pot over medium-high heat.
Brown the meat in two batches for about 10 minutes total, then remove it.
- 4
Add the remaining 10 ml oil and soften the onion, carrot and celery over medium heat for 8 minutes.
Add garlic for 1 minute, then deglaze with the reserved 200 ml wine and reduce for 3 minutes.
- 5
Add the meat, 400 g crushed tomatoes, 250 ml water, 5 g salt and the pepper.
Bring to a simmer, cover and cook gently for about 140 minutes, stirring every 20 minutes and adding a little extra water if the base dries.
- 6
Verify at least 74°C in the centers of thick pieces.
If the meat does not separate easily with a fork, simmer longer; once tender, lift it out, shred finely and return to the sauce.
- 7
Bring 3 L water and the remaining 15 g salt to a boil.
Cook the pappardelle for 1 minute less than the package time; reserve 150 ml cooking water and transfer the drained pasta to the sauce.
- 8
Add 50 ml cooking water and toss for about 1 minute to finish the pasta.
Add more reserved water only if the sauce is too tight, then divide among four plates.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Pappardelle with wild boar: the traditional Tuscan recipe
Ristorante Alcide · Checked: 2026-09-07
- Wild game cooking temperature
CDC · Checked: 2026-09-07
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