PAPPARDELLE AL CINGHIALE wild boar ragù, original recipe from Tuscany

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 extra virgin olive oil in a pan.

Add minced wild boar meat and cook until browned.

Add chopped onion, garlic, celery, carrot, and chili; sauté until softened.

Pour in a shot of red wine and let it reduce.

Add tomato passata, bay leaf, rosemary, mint, salt, and black pepper; stir to combine.

Cover and cook on low flame for about 2 hours.

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

Serve the pappardelle topped with the wild boar ragù, parsley, and Parmigiano Reggiano.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens