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Perfect Pappardelle with Wild Boar Ragù

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A rustic Tuscan classic featuring slow-simmered wild boar ragù paired with broad ribbons of fresh pappardelle pasta, delivering rich, earthy flavors and comforting textures.

Ingredients

Scale
  • 2 pounds wild boar shoulder or leg, cubed
  • 3 oz pancetta, diced (can substitute with bacon)
  • 1 medium yellow onion, finely chopped
  • 2 medium carrots, finely diced
  • 2 celery stalks, finely diced
  • 3 large garlic cloves, minced
  • 28 oz canned crushed tomatoes (preferably San Marzano)
  • 1 cup dry red wine (such as Chianti or Sangiovese)
  • 2 fresh rosemary sprigs
  • 2 fresh thyme sprigs
  • 3 tbsp olive oil (extra virgin for finishing, lighter for cooking)
  • Salt and freshly ground black pepper, to taste
  • 1 lb fresh pappardelle pasta (homemade or store-bought)
  • Parmigiano-Reggiano, grated (for serving)

Instructions

  1. Marinate the wild boar overnight in a bowl with red wine, a pinch of salt, pepper, and one rosemary sprig. Cover and refrigerate for about 12 hours.
  2. Finely chop onion, carrots, and celery. Mince garlic cloves to prepare the soffritto base.
  3. Heat 2 tbsp olive oil over medium heat in a Dutch oven. Add diced pancetta and cook until crisp and golden, about 5 minutes. Remove pancetta with a slotted spoon and set aside.
  4. In the same pot, add chopped onion, carrot, and celery. Stir occasionally until softened and fragrant, about 7-10 minutes. Add garlic in the last 2 minutes, stirring carefully to avoid burning.
  5. Drain the wild boar from marinade (reserve marinade liquid) and pat dry with paper towels. Increase heat to medium-high, add more oil if needed, and brown meat in batches without crowding, about 10 minutes.
  6. Return pancetta to the pot. Pour in reserved marinade and canned crushed tomatoes. Add remaining rosemary, thyme, salt, and pepper. Stir well to combine.
  7. Reduce heat to low and partially cover with a lid. Let ragù simmer gently for 2.5 to 3 hours, stirring occasionally. Add a splash of water or broth if sauce thickens too much.
  8. About 10 minutes before ragù is done, bring a large pot of salted water to a rolling boil. Cook pappardelle according to package or homemade instructions (usually 3-5 minutes). Drain well, reserving some pasta water.
  9. Add pasta to the ragù pot and toss over low heat, adding reserved pasta water to loosen if needed. Serve immediately with grated Parmigiano-Reggiano and a drizzle of extra virgin olive oil.

Notes

Marinate the wild boar overnight for best flavor and tenderness. Brown the meat well without overcrowding the pan to develop rich flavor. Stir gently during simmering to keep meat chunks intact. Salt pasta water generously and reserve some pasta water before draining to help marry sauce and noodles. Add a final drizzle of extra virgin olive oil for a silky finish. If ragù thickens too much, add warm water or broth. Leftovers store well in fridge for 3 days or freeze up to 2 months.

Nutrition

Keywords: wild boar ragù, pappardelle, Tuscan recipe, slow-cooked ragù, rustic pasta, Italian pasta dish, wild game recipe

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