Pappardelle al Cinghiale

Pappardelle with Wild Boar is a rich and hearty dish, a classic from the kitchens of Tuscany and Umbria. Here’s how to prepare it:

Ingredients for the Ragù:

• 500 g of wild boar meat, minced or cut into small pieces
• 1 onion
• 1 carrot
• 1 celery stalk
• 1 clove of garlic
• 1 glass of robust red wine
• 400 g of tomato pulp or tomato sauce
• Extra virgin olive oil
• Salt and pepper to taste
• Rosemary and bay leaves to taste
• Meat broth or water as needed

Ingredients for the Pappardelle:

• 300 g of soft wheat flour
• 3 eggs
• Salt to taste

Preparation of the Ragù:

1. Finely chop the onion, carrot, celery, and garlic.

2. In a large pot, heat the extra virgin olive oil, add the chopped vegetables, and sauté until they become translucent.

3. Increase the heat and add the wild boar meat, browning well until it turns a uniform color.

4. Deglaze with the red wine and let it evaporate.

5. Add the tomato pulp or sauce, rosemary, bay leaves, salt and pepper, then cover and let it stew on low heat for at least two hours, adding broth or water when necessary to avoid the sauce drying out.

Preparation of the Pappardelle:

1. Knead the flour with the eggs and a pinch of salt until you get a smooth and elastic dough.

2. Roll out the dough into thin sheets, and then cut them into strips about 2-3 cm wide to obtain the pappardelle.

3. Cook the pappardelle in plenty of boiling salted water for about 2-3 minutes or until the desired doneness.

4. Drain the pappardelle and dress them with the hot wild boar ragù.

Serve hot, sprinkling with plenty of Parmesan cheese if desired. This dish best develops its flavor when prepared with time, allowing the wild boar meat to become tender and absorb all the aromas of the seasoning. Enjoy your meal!