Cinghiale ragu is an emblematic dish of Tuscany and Umbria, where wild boar abounds in the oak and chestnut forests. Etruscan hunters already prepared similar stews millennia ago, and the tradition was maintained in the sacred Tuscan villages. Wide pappardelle are the perfect format to capture this rustic and powerful sauce.
Italian
Pappardelle al Cinghiale
Pappardelle al Cinghiale from Italy: traditional step-by-step recipe, with chef tips and clear timings.
- Italy
- MAIN COURSES
- High protein
- Low fat
- medium-high
- lactosa
30 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 590 kcal
- Protein 35 g
- Fiber 3.5 g
- Carbohydrates 48 g
- Fat 24 g
- Sodium 580 mg
Story behind the dish
Preparation
Pappardelle al Cinghiale is a preparation from Italy with high difficulty. Reserve about 180 minutes in total (30 for mise en place and preparation, 150 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g fresh pappardelle.
- Have ready: 600 g of chopped wild boar meat.
- Have ready: 1 large onion, chopped.
- Have ready: 2 chopped carrots.
- Have ready: 2 stalks of celery, chopped.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Marinate the wild boar meat with red wine
Marinate the wild boar meat with the red wine, juniper berries, bay leaf and rosemary for at least 2 hours in the refrigerator. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
-
Drain the meat, reserving the marinade wine.
Drain the meat, reserving the marinade wine, dry the pieces well and brown them in hot oil in a thick-bottomed casserole. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
-
Remove the meat and in the same saucepan, sauté the onion.
Remove the meat and in the same saucepan, sauté the onion, carrot and celery over low heat for 10 minutes.
-
Return the meat to the casserole
Return the meat to the pot, pour in the marinade wine and tomato, add the herbs and bring to a gentle boil. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
-
Cook over very low heat with partially closed lid for 2
Cook over very low heat with a partially closed lid for 2.5 hours until the meat falls apart, stirring occasionally.
-
Cook the fresh pappardelle for 3 minutes
Cook the fresh pappardelle for 3 minutes, drain and mix with the wild boar ragu.
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Serve with grated parmesan and a drizzle of raw olive oil.
Serve with grated parmesan and a drizzle of raw olive oil.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Vegan dairy-free version using plant-based cheese or cream alternatives.
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