Pappardelle al Cinghiale

Name: Pappardelle al Cinghiale
Yield: 4 servings
Cuisine: Italian
Ingredients: 400g pappardelle pasta; 600g wild boar, cubed; 1 cup red wine; 2 cups tomato sauce

Pappardelle al Cinghiale/pah-par-DEL-leh al chin-GYAH-leh/

About this dish

Wide ribbon pasta tossed with a rich, slow-braised wild boar ragu, a Tuscan classic.

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Ingredients

🍝400g pappardelle pasta

🐗600g wild boar, cubed

🍷1 cup red wine

🍅2 cups tomato sauce

Method

Serves 4

Marinate the wild boar in red wine and herbs overnight.

Brown the meat, then simmer slowly with tomato sauce and the marinade.

Cook until the meat is very tender and falling apart, shredding it into the sauce.

Cook the pappardelle until al dente.

Toss the pasta with the rich ragu and serve with grated pecorino.

✓ What Makes it Authentic

Pappardelle al cinghiale is a traditional Tuscan dish, showcasing the region's wild boar in a rich, slow-cooked sauce.

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