Wild Boar Ragù with Pappardelle

Tuscan Pappardelle al Cinghiale
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This Tuscan classic highlights the rich, porky flavor of wild boar. What does wild boar taste like? It is not gamey as one would assume, but quite mild. The meat is red in comparison to regular port and the flavor is sweeter, nutty and rich. For those that have not had wild boar, I highly recommend giving it a try!

Being a Tuscan sauce, a Tuscan wine is the prefered. I like to pair it with Chianti Classico Riserva. The pepper, dark oak and leather notes of a fine Chianti are the perfect pairing for this sauce.

Check out our pappardelle recipe here!

Wild Boar Ragù with Pappardelle

Prep Time 10 mins Cook Time 2 hrs Total Time 2 hrs 10 mins
Servings: 4
Best Season: Suitable throughout the year


Wild boar slow cooked in a tomato ragù with rosemary and fresh pappardelle pasta 



  1. Prepare the ragù

    Chop your vegetables and garlic. 

    Add 1 tbs olive oil to a Dutch placed over medium heat. Add wild boar and season with salt and pepper. Cook until the boar is almost cooked and starts to brown.  Add chopped  carrots, celery and onions.  Cook until the carrots soften. Add garlic and cook for 30 seconds then add the wine.  Cook for another 5 minutes. Add the tomatoes, water and rosemary and bay leaves. Turn the heat down to low, cover and simmer for 2 hours. Remove the lid and cook for another 30 minutes. This will allow the sauce to thicken up.  

  2. Cook pasta

    Bring a pot of well salted water to boil. Follow directions on packaged pasta or for fresh, cook for 4 minutes. Remove from water and add directly into the sauce. Mix until combined and serve. 

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