Pappardelle al Cinghiale
Tuscany's hunter's pasta — pappardelle (the widest egg pasta) with slow-braised wild boar ragù (cinghiale). Wild boar is marinated overnight in red wine, then slow-cooked with the soffritto, herbs, juniper and tomatoes for 3 hours until it falls apart into a dark, rich, deeply flavoured sauce. The wide pappardelle holds the chunky ragù perfectly.
- Total
- 1 hr 30 min
- Serves
- 6
- Level
- Hard
Prep 30 min · Cook 1 hr
Ingredients
Method
Marinate: cover wild boar in wine with juniper, bay and rosemary overnight in the fridge.
About 5 min
Drain boar; pat dry; reserve the marinade. Brown boar in olive oil in batches until well caramelised.
About 27 min
Sauté soffritto until soft. Add tomato paste; cook 2 minutes. Return boar; add reserved marinade and tomatoes.
About 27 min
Cover; simmer 2.5–3 hours until boar is completely tender. Shred the meat back into the sauce.
About 27 min
Cook pappardelle al dente; drain (keep pasta water). Toss with the ragù, adding pasta water as needed. Serve with generous Parmesan.
About 3 min
Nutrition per serving (estimate)
- Calories
- 560
- Protein
- 36 g
- Carbs
- 58 g
- Fat
- 18 g
- Fibre
- 4 g
- Sugar
- 8 g
- Sodium
- 540 mg
Contains: dairy, eggs
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Recipe by Boon Tools.