Wild Boar Ragu with Pappardelle

Wild Boar Ragu with Pappardelle
DifficultyBeginner

A rustic and soulful dish from the hills of Tuscany, Pappardelle al Cinghiale features wild boar slow-braised in red wine, tomatoes, and herbs until it becomes rich and tender, clinging perfectly to broad ribbons of pappardelle pasta. It’s bold, earthy, and deeply satisfying — ideal for cool evenings and hearty appetites.

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Yields6 Servings
Prep Time30 minsCook Time3 hrsTotal Time3 hrs 30 mins
For the Meat & Marinade
 2 lbs wild boar shoulder or leg, cut into 1-inch pieces
 2 cups dry red wine (Chianti or Sangiovese)
 1 onion, sliced
 2 cloves garlic, smashed
 2 bay leaves
 1 sprig rosemary
 1 sprig thyme
 5 black peppercorns
For the Ragù
 3 tbsp olive oil
 1 onion, finely chopped
 1 carrot, finely chopped
 1 celery stalk, finely chopped
 2 cloves garlic, minced
 2 tbsp tomato paste
 ½ cup red wine (from marinade or fresh)
 1 ½ cups crushed San Marzano tomatoes
 1 cup beef or game stock
 1 small dried chili (optional)
 2 bay leaves
 Salt and pepper, to taste
For Serving
 1 lb fresh or dried pappardelle
 Parmigiano-Reggiano, for grating
 Fresh parsley, chopped (optional)
Marinate the Boar
1

  1. Combine wild boar, wine, aromatics, and herbs in a bowl or bag.

  2. Cover and refrigerate for 12–24 hours.

  3. Drain the meat, reserving the wine. Pat meat dry before cooking.

Brown the Meat
2

  1. Heat olive oil in a large Dutch oven over medium-high heat.

  2. Brown the boar in batches on all sides. Set aside.

Build the Ragù Base
3

  1. In the same pot, add more oil if needed.

  2. Sauté onion, carrot, and celery until softened (10 minutes).

  3. Add garlic and cook for 1 minute more.

  4. Stir in tomato paste and cook for 2 minutes until slightly caramelized.

Deglaze and Simmer
4

  1. Pour in red wine and reduce by half.

  2. Return browned boar to the pot.

  3. Add crushed tomatoes, stock, bay leaves, chili (optional), and a pinch of salt and pepper.

  4. Bring to a simmer. Cover and cook gently for 2½ to 3 hours, stirring occasionally.

Finish the Ragù
5

  1. Once the meat is tender, use two forks to break it into smaller chunks (or leave rustic).

  2. Simmer uncovered for 20 minutes more to reduce sauce.

  3. Adjust seasoning to taste.

Cook the Pappardelle
6

  1. Boil pasta in well-salted water until al dente.

  2. Drain, reserving ½ cup of pasta water.

  3. Toss pappardelle with the ragù in a large pan, adding reserved water as needed for silkiness.

To Serve
7

  • Plate generously and top with:

    • Freshly grated Parmigiano-Reggiano

    • Parsley or rosemary for garnish

    • A drizzle of extra virgin olive oil (optional)

Serve with:

  • Rustic bread

  • A glass of Tuscan red wine

Variations
8

  • Substitute pork shoulder or beef chuck if wild boar is unavailable

  • Add mushrooms or black olives for depth

  • Use polenta or potato gnocchi as a base instead of pasta

Pairing Suggestions
9

  • Red wine: Chianti Classico, Brunello di Montalcino, or Barbera

  • Non-alcoholic: Spiced grape juice or cranberry-rosemary spritz

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Ingredients

For the Meat & Marinade
 2 lbs wild boar shoulder or leg, cut into 1-inch pieces
 2 cups dry red wine (Chianti or Sangiovese)
 1 onion, sliced
 2 cloves garlic, smashed
 2 bay leaves
 1 sprig rosemary
 1 sprig thyme
 5 black peppercorns
For the Ragù
 3 tbsp olive oil
 1 onion, finely chopped
 1 carrot, finely chopped
 1 celery stalk, finely chopped
 2 cloves garlic, minced
 2 tbsp tomato paste
 ½ cup red wine (from marinade or fresh)
 1 ½ cups crushed San Marzano tomatoes
 1 cup beef or game stock
 1 small dried chili (optional)
 2 bay leaves
 Salt and pepper, to taste
For Serving
 1 lb fresh or dried pappardelle
 Parmigiano-Reggiano, for grating
 Fresh parsley, chopped (optional)
Wild Boar Ragu with Pappardelle
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