Pappardelle al Cinghiale: Wild Boar Pasta

Pappardelle al Cinghiale, a classic Italian dish, offers a hearty and flavorful experience. This recipe combines the rich, slow-cooked wild boar ragu with wide, flat pasta ribbons, creating a satisfying and comforting meal. 

The combination of tender meat, savory sauce, and al dente pasta makes Pappardelle al Cinghiale a true culinary delight.

Ingredients

• 1 pound pappardelle pasta
• 2 pounds boneless wild boar shoulder, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 cup dry red wine
• 1 (28-ounce) can crushed tomatoes
• 1/2 cup tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions

Brown the Boar

In a large Dutch oven or heavy pot, warm the olive oil over medium-high heat. Add the wild boar, searing it until evenly browned on all sides. After the meat is beautifully browned, transfer it from the pot and set it aside.

Saute Vegetables

Add the onion, carrots, and celery to the pot, cooking for about 5 minutes until they soften. Stir in the garlic and let it cook for an additional minute, releasing its fragrance.

Simmer the Sauce

Return the wild boar to the pot. Pour in the red wine, crushed tomatoes, tomato paste, oregano, and thyme. Season with salt and pepper to taste. Bring to a simmer, cover, and cook for 2-3 hours, or until the boar is tender and the sauce has thickened.

Cook the Pasta

While the sauce is simmering, cook the pappardelle pasta according to package directions until al dente. Drain the pasta and toss it into the sauce, ensuring it blends evenly. Toss to coat.  

Serve

Portion the pasta into serving bowls and finish with a sprinkle of fresh parsley for garnish. Serve immediately.

Tips

• If you can’t find wild boar, you can substitute pork shoulder.
• For a richer flavor, add a splash of heavy cream or a dollop of butter to the sauce before serving.
• Serve with a glass of red wine, such as a Chianti Classico.

Conclusion

Pappardelle al Cinghiale is a delicious and satisfying Italian dish that showcases the richness of wild boar and the versatility of pasta. The combination of tender meat, flavorful sauce, and al dente pasta creates a truly memorable dining experience. Whether you’re a fan of hearty Italian cuisine or simply looking for a new recipe to try, Pappardelle al Cinghiale is sure to impress.

Enjoy your homemade Pappardelle al Cinghiale!