Pappardelle al Cinghiale
Wide ribbon pasta with wild boar ragu — a Tuscan classic with juniper, red wine and aromatic herbs. Browning the boar in batches rather than all at once gets a proper sear on the meat instead of steaming it in its own released liquid.
Ingredients
Instructions
Marinate boar in red wine with juniper and rosemary overnight in fridge.
Drain and pat dry boar, reserve marinade.
Brown boar in batches in olive oil over high heat, set aside.
Sauté onion, carrot, celery in same pan, add garlic.
Return boar to pan, add reserved marinade and crushed tomatoes.
Braise covered on low heat 2 hours until meat is very tender.
Shred meat roughly, toss with cooked pappardelle and serve.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.