Pappardelle al Sugo di Cinghiale (Wild Boar Ragù) | Italian Recipes
Discover the authentic Tuscan recipe for Pappardelle al Sugo di Cinghiale. Learn how to marinate and slow-cook wild boar in Chianti for a rich, hearty ragù served with fresh pappardelle pasta.
Keywords
- Pappardelle al sugo di cinghiale
- wild boar ragù
- Tuscan pasta recipe
- authentic Italian ragù
- Chianti wild boar recipe
- slow cooked wild boar
- pappardelle with game sauce
- Tuscan wild boar pasta
- Italian game ragù recipe
- pasta with wild boar sauce
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Cooking tools:
- Dutch oven
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Mixing bowl
- Pot
- Stove
- Refrigerator
- Fork
- Paper towel
- Wooden spoon
- Measuring spoon
- Measuring cup
- Kitchen scale
- Grater
- Serving bowl
- Plate
Ingredients
- 600 g wild boar shoulder or leg, cut into 2–3 cm chunks
- 500 ml red wine (Chianti is perfect)
- 2 bay leaves
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 medium carrot, roughly chopped
- 1 celery stick, roughly chopped
- 1 onion, roughly chopped
- 6–8 juniper berries, lightly crushed
- 1 tsp black peppercorns
- 3 tbsp extra virgin olive oil
- 1 small carrot, finely diced
- 1 celery stick, finely diced
- 1 onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 400 g tinned chopped tomatoes (San Marzano if possible)
- 250 ml beef or game stock (or water)
- Salt
- freshly ground black pepper
- 400 g fresh pappardelle
- Freshly grated Parmigiano Reggiano
- Rosemary
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