Pappardelle al Cinghiale

This Tuscan pasta dish features homemade pappardelle noodles bathed in a rich and flavourful wild boar ragu. Slow cooked to perfection, it’s a true feast for the senses. A Tuscan Treasure that Lives Up to the Hype. #PappardelleAlCinghiale #TuscanTradition #WildBoarRagu

For those who crave an authentic Italian experience, Pappardelle al Cinghiale is a journey for the senses. This dish, hailing from the heart of Tuscany, combines the rustic charm of handmade pasta with the intensity of wild boar meat, creating a culinary masterpiece that has earned its place in the Top 10 of Taste Atlas’ list.

Pappardelle, wide and flat egg noodles, are a symbol of Tuscan pasta-making tradition. Their broad surface area makes them the perfect canvas for the rich and savory ragù di cinghiale, a wild boar ragu that boasts a distinctively strong flavour. Unlike classic ragù, the wild boar version undergoes a slow and patient simmering process, resulting in a depth of flavour that transcends ordinary tomato-based sauces.

Wild boar meat, while similar to pork, offers its own unique characteristics. Its leanness and natural red colour differentiate it from its domesticated counterpart. But the true magic lies in its wild diet of grasses and nuts, which imbues the meat with an intense, sweet, and nutty flavour that is anything but gamey.

My experience with this dish using pork shoulder roast was nothing short of extraordinary. The meaty yet non-gamey flavour combined with the richness of the sauce and the perfect texture of the pappardelle created a symphony of flavours in every bite.

For an authentic experience, the selection of ingredients is crucial. For the tomatoes, Roma or San Marzano varieties are ideal. Their meaty texture and concentrated flavour allow them to stand up to the intense flavours of the wild boar and create a robust sauce.

The key to achieving the perfect Pappardelle al Cinghiale lies in the slow cooking process. Browning the meat, sautéing the vegetables, and simmering the sauce all contribute to building layers of flavour and ensuring a tender and flavourful final product.

The wide and thick pappardelle are not just a canvas for the sauce; they are its perfect partner. Their ability to hold the rich sauce and deliver it in each mouthful creates a balanced and unforgettable experience.

While Pappardelle al Cinghiale is traditionally considered a winter dish, it’s comforting flavours can be enjoyed throughout the year. Paired with a glass of medium-bodied red wine, it is a meal that will leave you wanting more.

While my pork-based version was incredible, I can only imagine the phenomenal experience that awaits with authentic wild boar meat. Its deeper flavour profile would undoubtedly elevate the dish to even greater heights.

Whether you use pork or have the opportunity to try it with wild boar, Pappardelle al Cinghiale is a journey that will leave your taste buds begging for more. So, grab your fork and embark on this delicious adventure!

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Pappardelle al Cinghiale

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 3 hours
  • Total Time: 3 hours 15 mins
  • Yield: 8 1x
  • Category: Main Course
  • Cuisine: Italian

Description

This Tuscan pasta dish features homemade pappardelle noodles bathed in a rich and flavourful wild boar ragu. Slow cooked to perfection, it’s a true feast for the senses.


Ingredients

Units Scale

Pork and Pasta

Marinade

  • 2 white onions, peeled and halved
  • 2 carrots, cubed
  • 2 celery stalks, chopped
  • 4 bay leaves
  • 6 cloves garlic, peeled
  • 2 sprigs rosemary
  • 1 bottle red wine (Cabernet Sauvignon, Merlot, or Pinot Noir)
  • freshly ground black pepper

Sauce

  • 800 g Roma or San Marzano tomatoes, chopped
  • 2 glasses red wine (Cabernet Sauvignon, Merlot, or Pinot Noir)
  • 2 onions, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 4 bay leaves
  • 6 cloves garlic, pounded with mortar and pestle
  • extra virgin olive oil
  • salt, to taste
  • freshly ground black pepper, to taste

Instructions

  1. Marinate the Meat, place the cubed meat in a large bowl then add all marinade ingredients, mixing well. Cover the container and refrigerate for 24 hours.
  2. Prepare the Ragù, drain the marinated meat, discarding the marinade ingredients.
  3. Heat olive oil in a large pot and sauté the garlic, carrots, celery, and onions until softened and browned
  4. Add the bay leaves and cook for a further minute.
  5. Add the meat and brown on all sides.
  6. Pour in the red wine and bring to a boil, once it boils, reduce heat and simmer for 10 minutes.
  7. Add the chopped tomatoes, salt, and pepper then simmer for 2 to 2 1/2 hours on low heat until meat is fork tender, stirring occasionally. Add beef stock or water if the sauce thickens too much.
  8. Once meat is soft, flake the meat inside the pot.  Continue simmering in low heat.
  9. Cook the Pasta, while the ragu simmers, bring a pot of salted water to a boil for the pasta. Cook the pappardelle al dente according to package instructions. Reserve a cup of the pasta water before draining.
  10. Remove the bay leaves from the ragu, add the cooked pasta to the ragu and gently toss to combine.
  11. Serve immediately.

Notes

  • For a richer flavour, use the leftover marinade (after removing the meat) in the initial stages of cooking the sauce.
  • If wild boar meat is unavailable, you can substitute it with pork shoulder roast.
  • Pair your Pappardelle al Cinghiale with a glass of medium-bodied red wine for the perfect Tuscan experience.

 

As the New Year approaches, I want to express my heartfelt gratitude to all my wonderful blog readers and blogger friends. Your support has made this year truly special. May the coming year bring you joy, success, and fulfillment. Here’s to new beginnings, exciting adventures, and a year filled with positivity. Happy New Year to each one of you! 🎉✨

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12 Responses

  1. Eha Carr says:

    Yummy – yours looks great! Have not made papardelle for ages – perchance ’tis time! Your sauce is a classic to be made slowly, slowly with love . . . and with pork Down Under I am afraid . . . and, as far as it being 1 January of another year . . . may all the good powers find you and shine upon you . . . I somehow dare not use the ‘h’ word in this crazy world of ours . . .






  2. It must have been more than a decade since I last had some pasta or rice…not really a fan. But this looks so good that I wish I could have some, Raymund.

  3. I love cinghiale ragù. It is one of the first things I ate my first trip to Tuscany in the 90s. Lucky for me, garlic isn’t often used in this ragù so I can have it in many restaurants in Italy. And it has to be served on Pappardelle – no other pasta will do! Beautiful recipe, Raymund!

  4. Beautiful pasta! I’d make this if I could get my hands on boar! Fortunately I did enjoy the dish in Italy once. Happy New Year!

  5. We discovered cinghiale in Italy years ago, and we’ve been fans ever since! Now if only I could find it here in the US…

  6. Hannah says:

    Positively luscious! It’s a classic for good reason. I would totally just eat the sauce like soup though, I don’t think I could wait a minute longer to add pasta!

  7. I’ve tried many variations of Italian ragu, yet not with wild boar meat – how interesting and delicious! If I had my hand on some boar meat, I’ll definitely make this because the pasta looks and sounds sensational!






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