Tuscan Wild Boar Pasta — Pappardelle al Cinghiale Toscano
A Tuscan ragu of slow-braised wild boar in red wine, juniper, and rosemary tossed with wide ribbons of pappardelle, finished with grated parmigiano and a final crack of black pepper.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Lift boar from marinade and pat dry; reserve marinade. Finely dice onion, carrot, celery. Crush garlic cloves. Season boar with half the salt and pepper. Have all ingredients measured and ready.
Sear
Heat 4 tbsp olive oil in a heavy pot over medium-high heat 1 minute. Brown boar in two batches, 4–5 minutes each, until deeply coloured. Lift out and set aside.
Saute
Reduce heat to medium. Add onion, carrot, celery, garlic; cook 8–9 minutes, stirring occasionally, until soft and lightly golden.
Build
Pour in red wine and strained marinade. Simmer 4 minutes, scraping browned bits, until reduced by half. Return boar; add tomatoes, warm stock, rosemary, bay leaves, remaining salt. Bring to bare simmer.
Braise
Cover partially and cook on low heat 110–115 minutes, stirring every 25 minutes, until boar is fork-tender and sauce is thick and dark. While braise cooks, bring pasta water to boil with 2 tsp salt during final 10 minutes. Cook pappardelle until al dente, reserve 120ml pasta water, drain.
Finish
Remove rosemary and bay leaves. Add drained pappardelle directly to ragu pot off heat. Toss with 3–4 tbsp pasta water until glossy and coated.
Plate
Transfer to warm wide bowls. Drizzle with extra virgin olive oil, scatter parmigiano and black pepper. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.