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Tuscan Wild Boar Pappardelle

A rich and hearty dish rooted in Tuscan tradition, this wild boar ragu is slow-cooked to perfection, yielding deep, complex flavors that pair beautifully with wide ribbons of pappardelle pasta. Wild boar has long been a prized ingredient in Italian cuisine, particularly in Tuscany, where hunters and chefs alike celebrate its bold, slightly gamey taste. Marinated in red wine and aromatic herbs, then simmered for hours with tomatoes and vegetables, the meat becomes meltingly tender, infusing the sauce with an irresistible depth. Served over fresh pappardelle, this dish is a true testament to the beauty of slow cooking and rustic Italian flavors. Perfect for a special occasion or a comforting weekend meal, this ragu is best enjoyed with a glass of robust red wine and good company.

Main | Italian | Nut-Free | Shellfish-Free | Soy-Free | Pappardelle | Wild Boar Stew | Mixing Bowl | Pot | Saucepan | Basil | Pasta | Tomato | Wild Boar | Boiling | Curing | Sautéing | Searing | Simmering | Stirring | Straining | Tossing | Elegant Dinner | Weekend | Overnight | Slow
Time to complete

Prep

30min

Cook

4h

Wait

3h 30min

Total

8h

Ingredients (Makes 6 portions)

Marinade

  • 750 g (1.65 lb) wild boar meat, diced
  • 250 ml (1 cup) red wine
  • 2 bay leaves
  • 1 tsp black pepper
  • 1 tsp dried oregano
  • 1 carrot, roughly chopped
  • 1 onion, roughly chopped

Ragu

  • 3 tbsp extra virgin olive oil
  • 2 carrots, diced
  • 3-4 celery branches with leaves, chopped
  • 1 onion, diced
  • 250 ml (1 cup) white wine
  • 1.5 L (6 cups) homemade tomato sauce (passata)
  • 1 tsp salt

Pasta

  • 500 g (1.1 lb) fresh pappardelle
  • 5 L (21 cups) water

For Serving/Garnishing

  • Grated Parmesan cheese
  • Fresh basil leaves
Nutrition Information (per 100g)
  • Calories: 180
  • Fat: 6
  • Protein: 12
  • Carbohydrates: 18
  • Fiber: 2
Directions

Marinating the Wild Boar

  • 1. Combine the diced wild boar meat with red wine, bay leaves, black pepper, oregano, carrot, and onion in a bowl. Cover and refrigerate for at least 3 hours, preferably overnight.

Searing the Meat

  • 2. Heat the extra virgin olive oil in a large saucepan over medium-high heat. Remove the wild boar from the marinade, pat dry, and add to the pan. Sear until browned on all sides, about 10 minutes.

Building the Ragu

  • 3. Add the diced carrots, celery, and onion to the pan. Stir and cook for 15-20 minutes until softened.

Deglazing and Simmering

  • 4. Pour in the white wine and let it simmer until mostly evaporated. Stir in the tomato sauce, celery leaves, and salt. Reduce heat to low and let the sauce simmer gently for 3.5 to 4 hours, stirring occasionally.

Cooking the Pasta

  • 5. Bring 5 liters of water to a rolling boil in a large pot. Add the fresh pappardelle and cook for 4-5 minutes until al dente. Drain well.

Finishing the Dish

  • 6. Heat a small amount of ragu in a separate saucepan over low heat. Add the drained pappardelle and toss gently to coat in the sauce.

Serving

  • 7. Plate the pasta and top with additional ragu. Garnish with grated Parmesan and fresh basil leaves. Serve immediately.
Cookix's Secrets

Alternative Proteins

  • Substitute wild boar with beef or pork for a milder flavor.

Bold Flavor Enhancements

  • Incorporate a touch of chili flakes for a spicy kick.

Cooking the Ragu

  • Keep the heat low to allow the flavors to develop slowly.

Healthier Version

  • Use whole wheat pappardelle for added fiber.

Marinating

  • For deeper flavor, marinate the wild boar overnight.

Pasta Preparation

  • Use fresh pappardelle for the best texture and flavor.

Seasonal Tweaks

  • Add mushrooms or roasted chestnuts for a fall-inspired twist.