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Toscana · Pappardelle al Cinghiale

Pappardelle al Cinghiale

Wide hand-cut ribbons under a slow-braised wild boar ragù scented with juniper, rosemary, and Chianti.

Total

240 min

Prep

30 min

Cook

210 min

Serves

6

AdvancedTuscanGameSlow-cookedAutumnSunday
Pappardelle al Cinghiale — Pappardelle al Cinghiale

The Story

Where it comes from

In the Chianti hills, wild boar is hunted and braised into this dark, gamy ragù that defines autumn. The meat marinates overnight in red wine and herbs, then surrenders for hours until it shreds at a touch. Pappardelle — wide as a Tuscan road — is the only pasta wide enough to carry it.

Mise en Place

Ingredients

For 6 servings. Quantities are by weight where it matters — Italian cooking is a math of grams and minutes.

For the pasta

  • Pappardelle

    fresh egg pappardelle ideally

    500 g

  • Coarse sea salt

    for water

For the sauce

  • Wild boar shoulder

    cubed (or pork shoulder)

    1 kg

  • Chianti or Sangiovese

    one bottle

    750 ml

  • Juniper berries

    10

  • Rosemary, sage, bay

    1 sprig each

  • Soffritto (carrot, celery, onion)

    250 g total

  • Tomato paste

    2 tbsp

  • Crushed tomatoes

    400 g

  • Beef or game stock

    500 ml

  • Extra-virgin olive oil

    60 ml

To finish

  • Parmigiano Reggiano

    grated

    60 g

Equipment

Dutch ovenMarinating dishStrainer

The Method

Chef-led, step by step

  1. 1

    Marinate overnight

    720 min

    Combine boar with wine, juniper, herbs, and aromatics. Cover, refrigerate 12-24 hours.

  2. 2

    Sear the meat

    15 min

    Drain and pat dry. Reserve marinade. Sear boar in oil until deeply browned. Remove.

  3. 3

    Build the base

    15 min

    Soften soffritto in the same pot. Add tomato paste, cook 2 minutes. Return meat.

  4. 4

    Slow braise

    180 min

    Strain marinade, add to pot with crushed tomatoes and stock. Simmer covered 3 hours until meat shreds.

    Chef's note · Stir every 30 minutes. Add stock if it dries.

  5. 5

    Shred and toss

    4 min

    Shred boar in pan. Cook pappardelle 2 minutes (fresh) or al dente (dried). Toss with sauce and Parmigiano.

Chef tips

  • ·Overnight marinade is what tames the gaminess.
  • ·Sear hard. The fond at the bottom of the pot is the ragù's depth.
  • ·Better the next day — make ahead if you can.

Common mistakes

  • ·Skipping the marinade. Boar will taste too strong.
  • ·Boiling instead of simmering — the meat will toughen.
  • ·Using thin pasta — only wide ribbons hold this sauce.

The Cellar

Wine pairings

Chianti Classico Riserva

Toscana

The wine that braised the meat — the same that drinks alongside.

Brunello di Montalcino

Toscana

If you want to celebrate. Brooding, structured, complete.

Shopping List

What to bring home

  • Pappardelle500 g
  • Coarse sea saltfor water
  • Wild boar shoulder1 kg
  • Chianti or Sangiovese750 ml
  • Juniper berries10
  • Rosemary, sage, bay1 sprig each
  • Soffritto (carrot, celery, onion)250 g total
  • Tomato paste2 tbsp
  • Crushed tomatoes400 g
  • Beef or game stock500 ml
  • Extra-virgin olive oil60 ml
  • Parmigiano Reggiano60 g

Questions

Frequently asked

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