Wild Boar Ragù with Pappardelle al Cinghiale
Italian Wild Boar Ragù with Pappardelle
This recipe comes from Tuscany and is a regional specialty from the Maremma, the marshy coastal region in central Italy. Wild boars are native to the local macchia forest—and the Mediterranean climate, along with the fruity grapes from the vineyards, ensure the meat’s exceptional quality. The wild boar’s rich, intense flavor gives the ragù its distinctive taste. The vegetables, tomato sauce, and herbs add a Mediterranean touch.
Ingredients
600 g ground wild boar
800 g ORO di Parma chopped tomatoes
100 g ORO di Parma triple-concentrated tomato paste
1 carrot
1 stalk of celery
3 cloves of garlic
4 sprigs of rosemary
½ bunch of parsley
2 onions
80 g Pecorino
1 small red chili
100 ml olive oil
500 g pappardelle
300 ml dry red wine
Salt
Water
Tip: You can also add pancetta. This gives the dish a little extra flavor.
Step 1 : The Preparation
Peel the onions and the carrot, and dice them into small cubes along with the celery—just like in a classic soffritto. Wash the Italian herbs, pat them dry, and chop the parsley very finely. Once the garlic is peeled, chop it as finely as possible as well. Then grate the Pecorino cheese. Finally, cut the chili pepper in half lengthwise, remove the seeds, and chop it very finely.
Tip
CUTTING THE CHILI
Put on a glove when cutting the chili. This will help you avoid unnecessary burning if it comes into contact with your skin or mucous membranes.
Step 2 : Wild Boar Ragù
Sear the ground meat in olive oil in a skillet over high heat on all sides, then add the tomato paste. Add the diced vegetables and garlic, and continue to sauté everything. Next, deglaze the ragù with red wine and add the rosemary and sliced chili pepper. Then just add the chunky tomatoes. Let the wild boar ragù simmer for about 40 minutes.
Tip
BY THE WAY
In the past, meat wasn’t ground in a meat grinder but cut into large cubes. It was then marinated overnight in a mixture of red wine vinegar, red wine, herbs, and spices, and dried and seared the following day. This made the meat more flavorful and tender.
Step 3 : The Pappardelle
Cook the pasta in a pot of salted water according to the package directions for about 10 minutes, until it is al dente (“firm to the bite”).
Step 4 : The Finale
Toss the pappardelle with the wild boar ragù so that the hot sauce coats the pasta. Serve it on a preheated plate and sprinkle the grated Pecorino on top. Garnish the pasta with a parsley leaf. Magnifico!
Ingredients
600 g ground wild boar
800 g ORO di Parma chopped tomatoes
100 g ORO di Parma triple-concentrated tomato paste
1 carrot
1 stalk of celery
3 cloves of garlic
4 sprigs of rosemary
½ bunch of parsley
2 onions
80 g Pecorino
1 small red chili
100 ml olive oil
500 g pappardelle
300 ml dry red wine
Salt
Water
Tip: You can also add pancetta. This gives the dish a little extra flavor.
