Pappardelle with Wild Boar, Cannonau and Dark Chocolate
- Jun 15
- 4 min read
Story of the Dish
Wild boar has been part of Italian cooking for centuries. Throughout Tuscany, Sardinia, Umbria and parts of central Italy, hunters traditionally brought wild boar to village kitchens where it would be transformed into long-simmered ragùs served over handmade pasta. The meat is naturally leaner and more intense than pork, carrying earthy flavors that become deeper during slow cooking.
This dish respects that tradition while introducing a more refined approach. The ragù is slowly braised with Cannonau wine, aromatic vegetables and herbs until the meat becomes tender enough to break apart with a spoon. Toward the end of cooking, a small amount of dark chocolate is added—not enough to make the sauce sweet, but enough to add complexity, bitterness and depth.
The chocolate technique is inspired by several historical Italian preparations where cocoa was used as a seasoning rather than a dessert ingredient. Combined with the fruit and spice notes of Cannonau, it creates a richer and more elegant sauce without overpowering the wild boar.
Fresh pappardelle is the ideal pasta for this ragù. The wide ribbons provide enough surface area to capture the sauce, while their texture stands up to the richness of the meat. The final result is a dish that feels rustic and luxurious at the same time.
Ingredients
Serves 4
1 pound fresh pappardelle
1 1/2 pounds wild boar shoulder, diced
1 carrot, finely diced
1 celery stalk, finely diced
1 yellow onion, finely diced
2 cloves garlic, crushed
2 tablespoons extra virgin olive oil
1 tablespoon tomato paste
2 cups Cannonau wine
2 cups beef stock
1 rosemary sprig
2 bay leaves
1 ounce dark chocolate, finely chopped
1/2 cup grated Pecorino Sardo
Salt and black pepper
Preparation
Place a heavy Dutch oven over medium-high heat and add the olive oil. Allow the oil to become hot before adding the wild boar. Browning is one of the most important steps in the entire recipe because it creates the deep roasted flavors that will define the ragù.
Work in batches if necessary. Overcrowding the pan lowers the temperature and causes the meat to steam instead of caramelize.
Once the wild boar has developed a deep golden crust, remove it from the pot and set aside. Add the onion, carrot and celery. Lower the heat slightly and cook slowly until the vegetables become soft and lightly caramelized.
Add the garlic and tomato paste. Cook for another minute while stirring continuously. This step removes the raw flavor from the tomato paste and develops additional complexity.
Return the wild boar to the pot and pour in the Cannonau wine. The wine serves several purposes. Its acidity helps tenderize the meat while its fruit and spice characteristics become part of the finished sauce. Allow the wine to reduce by roughly half before adding the stock.
Add the rosemary and bay leaves. Bring everything to a gentle simmer. Cover partially and cook slowly for approximately three hours. The liquid should barely move. Aggressive boiling can toughen the meat and create a harsh sauce.
As the ragù cooks, the collagen in the wild boar slowly breaks down, creating a richer texture. When finished, the meat should be tender enough to shred with minimal pressure.
Remove the herbs. Stir in the dark chocolate and allow it to melt completely into the sauce. The chocolate should not be detectable as chocolate. Instead, it should create additional body and a subtle bitterness that balances the richness of the ragù.
Bring a large pot of salted water to a boil and cook the pappardelle until approximately two minutes before al dente.
Transfer the pasta directly into the ragù. Add a few spoonfuls of pasta water and continue cooking the pasta in the sauce. This step allows the starch from the pasta water to emulsify with the ragù, creating a smoother and more cohesive finish.
Continue tossing gently until the sauce coats every ribbon of pasta.
Plate immediately and finish with Pecorino Sardo and freshly cracked black pepper.
Wine Pairing
Cannonau di Sardegna Riserva
The natural choice. The wine mirrors the flavors already present in the ragù and creates a seamless pairing. Its ripe fruit and moderate tannins complement the richness of the wild boar without overwhelming it.
Brunello di Montalcino
Brunello offers structure, acidity and complexity. The wine's earthy notes connect beautifully with the game flavors of the wild boar while its acidity refreshes the palate.
Barolo
The powerful tannins of Barolo work exceptionally well with long-braised meats. As the wine opens in the glass, notes of rose, leather and spice add another dimension to the dish.
Carignano del Sulcis
Carignano provides dark fruit and Mediterranean herbs that pair naturally with the Cannonau-based ragù. It is one of the strongest Sardinian alternatives.
Amarone della Valpolicella
The concentration and richness of Amarone stand up to the intensity of the sauce. Its dried fruit notes work especially well with the subtle bitterness introduced by the dark chocolate.
Chef Tips
The ragù should never be rushed. If the sauce is ready in less than two and a half hours, it is probably not ready. Long, gentle cooking is what transforms wild boar from a tough cut of meat into a luxurious sauce.
The chocolate should be added only at the very end. Cooking it for too long can dull its flavor and reduce the complexity it brings to the dish.
Always finish the pappardelle in the sauce. This final step is what separates a restaurant-quality pasta dish from an ordinary one.
Chef Gianluca Deiana
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