TABELIAAUTHENTIC RECIPE
Pappardelle al CinghialePappardelle with Wild Boar Ragù
Wide Tuscan pasta with a slow-cooked wild boar sauce, a regional dish of the Tuscan hills where hunting culture is deeply rooted.
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Ingredients (4 servings)
- Wild boarCut into 2 cm cubes and marinate in red wine from the previous day (at least 8 hours).500 g
- Type 00 flour (or bread flour)For handmade fresh pappardelle.300 g
- Eggs (room temperature)For fresh pappardelle.3 pieces
- Red wine300 ml
- Canned peeled tomatoes400 g
- OnionFinely chopped.1 piece
- CarrotFinely chopped.1 piece
- CeleryFinely chopped.1 stalk
- Extra virgin olive oil45 ml
- Rosemary2 sprigs
- Juniper berries5 berries
Method
Marinate the wild boar overnight in red wine
- 1 Cut the wild boar into 2 cm cubes and combine with red wine, rosemary and juniper berries to marinate overnight (at least 8 hours).
- 2 Prepare the night before.
Brown the wild boar
- 1 Remove the meat and reserve the marinade.
- 2 Finely chop 1/2 onion, 1/2 carrot and 1/2 celery stalk separately.
- 3 Heat 30 ml olive oil in a frying pan over high heat and brown the meat thoroughly on all sides (about 8 minutes).
Ready when
Continue when the surface is brown.
Soften the aromatic vegetables
- 1 Add the chopped onion, carrot and celery, then the remaining 15 ml olive oil, and sauté over medium heat.
Ready when
Continue when the vegetables are soft and smell sweet (about 8 minutes).
Simmer the wild boar into a ragù
- 1 Add the marinade and cook off the alcohol (about 2 minutes), then crush the canned whole tomatoes by hand as you add them.
- 2 Cover and simmer over low heat for 90 minutes.
- 3 Add water during cooking if the liquid becomes too low.
Ready when
The meat is ready when tender enough to break apart with a fork.
Make the pappardelle dough
- 1 MeanwhileWhile the ragù simmers, combine 300 g type 00 flour with 3 eggs into a dough, wrap in plastic and rest for 30 minutes.
- 2 MeanwhileWhile the dough rests, start boiling a large pot of water (10 g salt per 1 L water).
- 3 Roll thinly and cut into strips 2–3 cm wide to make pappardelle.
Combine the pasta and ragù
- 1 Shred the meat with a fork to form the ragù.
- 2 Cook the pappardelle al dente in the prepared boiling salted water.
- 3 Toss with the sauce and adjust the consistency with pasta cooking water.
About this dish
The forests of Tuscany are still home to wild boar. In the autumn hunting season, hunters around Siena and Grosseto enter the hills early in the morning. That day’s game reaches the evening table: pappardelle al cinghiale directly connects Tuscan hunting culture with its food culture.
Wide pappardelle cling well to the rich wild boar ragù and are chosen to accompany this sauce. Wild boar is firmer than beef and has a distinctive gamey flavor. Long cooking with red wine, juniper berries and rosemary integrates that wild character throughout the dish.
Unlike the Bolognese ragù of Emilia-Romagna, Tuscan ragù uses no milk and plenty of red wine. It is a strongly regional dish shaped by the climate and ingredients of its land.
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