Pappardelle al Cinghiale (Pappardelle with Wild Boar Ragù)
Pappardelle al Cinghiale (Pappardelle with Wild Boar Ragù)
By Master Chef Gianluca Deiana Abis

Pappardelle al Cinghiale is a traditional Tuscan dish that brings together the bold flavors of wild boar and the wide, ribbon-like pappardelle pasta. The ragù is slow-cooked to perfection, allowing the rich, gamey flavor of the wild boar to meld with aromatic herbs and vegetables, creating a robust and hearty sauce. This dish is ideal for special occasions or a comforting, rustic meal on a chilly evening.
History of Pappardelle al Cinghiale
The dish originates from Tuscany, where wild boar hunting has been a long-standing tradition. Pappardelle, a broad, flat pasta, is the perfect companion for the hearty and rich wild boar ragù, as it absorbs the sauce beautifully. Wild boar is a prized meat in Italian cuisine, particularly in rural areas, and is often used in rustic dishes like Cinghiale in Umido (wild boar stew) or Pappardelle al Cinghiale. The combination of pappardelle and wild boar is emblematic of Tuscan food culture, which emphasizes bold flavors, local ingredients, and a deep connection to the land.
Pappardelle al Cinghiale Recipe
Serves: 4Prep Time: 15 minutesCook Time: 2 hours
Ingredients
For the wild boar ragù:
500 g wild boar meat, cut into small cubes (shoulder or loin)
2 tablespoons olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 cloves garlic, minced
200 ml red wine (Chianti is a great choice for Tuscan authenticity)
400 g canned tomatoes, crushed or whole, then blended
1 tablespoon tomato paste
2 sprigs fresh rosemary
2-3 fresh sage leaves, chopped
Salt and pepper, to taste
1 tablespoon balsamic vinegar (optional for added depth)
500 g pappardelle pasta (fresh or dried)
Parmesan cheese, for serving
Instructions
Step 1: Brown the Wild Boar
In a large pot, heat the olive oil over medium-high heat. Add the wild boar cubes and brown them on all sides for 5-7 minutes, until nicely seared.
Remove the boar from the pot and set aside.
Step 2: Sauté the Vegetables
In the same pot, add the chopped onion, carrot, and celery. Sauté for 5-6 minutes until the vegetables are softened.
Add the minced garlic and cook for an additional minute until fragrant.
Step 3: Deglaze with Red Wine
Return the browned wild boar to the pot. Pour in the red wine, stirring to deglaze the pot and release any flavorful bits stuck to the bottom. Let the wine cook off for 3-4 minutes.
Step 4: Add Tomatoes and Herbs
Add the crushed tomatoes, tomato paste, fresh rosemary, and sage to the pot. Stir well to combine.
Season with salt and pepper. Bring to a simmer and then reduce the heat to low. Cover and let the ragù cook for about 1.5-2 hours, stirring occasionally, until the meat is tender and the sauce has thickened.
Step 5: Cook the Pappardelle
While the ragù is simmering, bring a large pot of salted water to a boil. Cook the pappardelle according to the package instructions, until al dente (about 3-4 minutes if using fresh pasta).
Drain the pasta, reserving a small amount of pasta water to help bind the sauce.
Step 6: Combine Pasta and Ragù
Once the ragù is ready, taste and adjust seasoning if needed. If the sauce is too thick, add a bit of the reserved pasta water to loosen it.
Add the cooked pappardelle directly into the pot with the ragù. Toss the pasta gently to coat it in the sauce, allowing the pasta to absorb the rich flavors.
Step 7: Serve
Divide the pasta among plates and garnish with freshly grated Parmesan cheese.
Serve immediately with a drizzle of extra virgin olive oil and some fresh cracked black pepper.
Chef’s Tip by Gianluca Deiana Abis
For an extra layer of flavor, let the wild boar ragù rest for a few hours or overnight. The longer it sits, the more the flavors will develop. If you have time, make the ragù ahead of time and reheat it gently before serving. You can also freeze the ragù for future use. The combination of tender wild boar, aromatic herbs, and rich tomatoes makes this dish a true Italian comfort food.
Why You’ll Love Pappardelle al Cinghiale
This dish is a perfect representation of rustic Tuscan cooking: hearty, flavorful, and deeply satisfying. The rich, gamey flavor of the wild boar pairs beautifully with the wide pappardelle, which captures all the savory sauce. Whether you’re enjoying it on a Sunday family dinner or celebrating a special occasion, Pappardelle al Cinghiale is sure to impress your guests and transport you to the hills of Tuscany.
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