Pappardelle al Cinghiale
A magnificent Tuscan autumn feast featuring broad ribbons of handmade egg pappardelle enrobed in an intensely aromatic, slow-braised wild boar ragù scented with Chianti wine, rosemary, juniper berries, and bay.
Ingredients
- • 400g fresh handmade egg pappardelle pasta
- • 700g wild boar shoulder, trimmed and cut into small bite-sized chunks
- • Marinade: 500ml Chianti or full-bodied red wine, 1 onion, 1 carrot, 1 celery stick, 2 bay leaves, 4 crushed juniper berries, 2 sprigs rosemary
- • Sauce base: 3 tbsp extra virgin olive oil, 2 cloves garlic, 1 tbsp tomato paste, 400g San Marzano canned plum tomatoes, crushed
- • Salt, freshly cracked black pepper, and Pecorino Toscano for serving
Preparation Steps
Place the diced wild boar chunks in a large bowl with the red wine, roughly chopped aromatics, juniper berries, bay leaves, and rosemary. Cover and refrigerate for 8-12 hours (or overnight) to tenderize the wild game and infuse robust woodland flavors.
Drain the meat thoroughly and pat dry, reserving the strained wine. In a heavy Dutch oven, heat olive oil and sear the boar in batches over high heat until browned. Add freshly chopped garlic, carrot, celery, and onion, cook for 5 minutes, then pour in the reserved red wine and reduce by half. Stir in tomato paste, crushed tomatoes, and salt. Cover and simmer on low heat for 2.5 hours until fork-tender and shreddable.
Cook the fresh egg pappardelle in a large pot of well-salted boiling water for 3-4 minutes until perfectly al dente. Reserve a small ladle of cooking water and drain.
Shred the tender wild boar meat lightly with two forks in the sauce. Add the steaming pappardelle directly into the Dutch oven, toss gently for 1 minute over low heat with pasta water until the broad ribbons are richly coated, and finish with grated Pecorino Toscano.