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Pappardelle al Ragù di Cinghiale

Pappardelle with knife-beaten wild boar ragout embodies the essence of Tuscan cuisine.

I still dream about the dish I indulged in while staying at Borgo Santo Pietro just outside Siena.

This dish is elegantly simple yet bursting with flavour. A generous dusting of pecorino completes the experience!

Photo by 515 Photo Co.

Serves 4

Mis en Place


500 g Wild Boar

1 Carrot, roughly chopped

1 Stalk of Celery, roughly chopped

1/2 Onion, roughly chopped

1 Garlic Clove



7 Cloves

7 Juniper Berries, if you can find them

1 Nutmeg, shaved

5-6 Sage Leaves

3 Bay Leaves

2 Sprigs of Rosemary

15 Pepper Grains

150 ml Red Wine


1 L Tomato Puree, passata

1 Red Onion

1 Carrot

Half a Stalk of Celery

1 Glass of Red Wine

3 Bay Leaves



500g Pappardelle

*Use a quality pasta here

Grated Pecorino Romano, for serving



Make the Marinade

In a bowl combine all ingredients, cover and marinate in the fridge overnight.

Next Day Make Sauce

Strain wine from the marinade and discard herbs and vegetables.

Chop wild boar with a strong sturdy knife as fine as possible.

Set aside.

Finely chop onion, celery and carrot.

In a large dutch oven, drizzle olive oil, and sauté chopped vegetables until softened and fragrant.

Add chopped wild boar and sauté.

Season with salt and pepper.

Add bay leaves.

Cook for 10 minutes.

Deglaze with a glass of red wine.

Cook for 30 minutes.

Add tomato passata, adjust seasoning.

Cook for 1 hr and 30 minutes.

*This is perfect made the day before serving,

the flavours will mature beautifully overnight stored in the refrigerator.

If ready to eat right away...

Heat 6 Qrts. of water over high heat.

When water comes to a boil add a handful of sea salt.

Drop pasta into water.

Once pasta is al dente, using tongs to transfer to the sauce.

*Do not strain the pasta, you still may require the pasta water.

Combine pasta with sauce and add freshly grated Pecorino Romano.

*If required, add more pasta water 1 tablespoon at a time to achieve a velvety consistency.

Portion pasta into plates, garnish with basil and an extra dusting of Pecorino Romano.

Buon Appetito!


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