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.
Combine wild boar, wine, aromatics, and herbs in a bowl or bag.
Cover and refrigerate for 12–24 hours.
Drain the meat, reserving the wine. Pat meat dry before cooking.
Heat olive oil in a large Dutch oven over medium-high heat.
Brown the boar in batches on all sides. Set aside.
In the same pot, add more oil if needed.
Sauté onion, carrot, and celery until softened (10 minutes).
Add garlic and cook for 1 minute more.
Stir in tomato paste and cook for 2 minutes until slightly caramelized.
Pour in red wine and reduce by half.
Return browned boar to the pot.
Add crushed tomatoes, stock, bay leaves, chili (optional), and a pinch of salt and pepper.
Bring to a simmer. Cover and cook gently for 2½ to 3 hours, stirring occasionally.
Once the meat is tender, use two forks to break it into smaller chunks (or leave rustic).
Simmer uncovered for 20 minutes more to reduce sauce.
Adjust seasoning to taste.
Boil pasta in well-salted water until al dente.
Drain, reserving ½ cup of pasta water.
Toss pappardelle with the ragù in a large pan, adding reserved water as needed for silkiness.
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
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
Red wine: Chianti Classico, Brunello di Montalcino, or Barbera
Non-alcoholic: Spiced grape juice or cranberry-rosemary spritz
6 servings