How to Make Pasta with Wild Boar Sauce - Pappardelle al cinghiale

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork butt

Chicken thighs are leaner, while pork butt is a more economical cut.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine maintains flavor without alcohol, while beef broth is cheaper and adds depth.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while pecorino offers a similar flavor at a lower price.

Heat olive oil in a large pot over medium heat until shimmering.

Add diced onion, carrot, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add pork shoulder, browning on all sides, about 8-10 minutes total.

Pour in red wine, scraping up browned bits from the bottom of the pot.

Add chicken broth, tomato paste, bay leaves, and thyme; stir to combine.

Bring to a simmer, cover, and reduce heat to low; braise for 2-3 hours until pork is tender.

Remove pork, shred with two forks, and return to the pot; discard bay leaves.

Cook pappardelle according to package instructions until al dente; drain.

Toss pappardelle with the braised pork mixture until well coated.

Season with salt and black pepper to taste.

Serve topped with grated parmesan cheese and chopped parsley.

Cooking Techniques

Spice Level:

Allergens