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Italian Recipes Recipe

Recipe by Pedro M. A. Neves

This classic Italian recipe features tender pappardelle pasta ribbons tossed with a rich wild boar ragù that simmers for hours, developing deep, complex flavors. The dish, known as Pappardelle al Cinghiale, is a signature preparation from Tuscany that celebrates the region's hunting traditions and mastery of slow-cooked sauces. Finished with aged Pecorino Romano cheese, it exemplifies rustic Italian cooking at its finest.

Ingredients

• 400g pappardelle pasta (or 14 oz)
• 500g ground wild boar (or 1 lb 2 oz; substitute with ground beef if unavailable)
• 150g pancetta, finely diced (or 5 oz)
• 1 medium yellow onion, finely chopped
• 2 medium carrots, finely chopped
• 2 celery stalks, finely chopped
• 4 garlic cloves, minced
• 200ml whole milk (or 7 fl oz)
• 250ml dry red wine (or 8.5 fl oz)
• 400g canned crushed San Marzano tomatoes (or 14 oz)
• 60ml tomato paste (or 2 fl oz)
• 3 tablespoons extra-virgin olive oil
• 2 bay leaves
• 1 teaspoon dried oregano
• Fine sea salt and freshly ground black pepper to taste
• 50g aged Pecorino Romano cheese, grated (or 1.75 oz)
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add the diced pancetta and cook for 3-4 minutes, stirring occasionally, until the fat renders and the pancetta becomes slightly crispy.

2. Add the chopped onion, carrots, and celery to the pot (this is the soffritto base). Sauté for 6-7 minutes, stirring frequently, until the vegetables soften and become fragrant.

3. Stir in the minced garlic and cook for 1 minute until fragrant. Add the ground wild boar, breaking it apart with a wooden spoon, and cook for 5-6 minutes until browned throughout.

4. Pour in the red wine, stirring to deglaze the pot and release any browned bits from the bottom. Simmer for 3-4 minutes until the wine reduces by about half.

5. Stir in the tomato paste until fully combined, then add the crushed tomatoes, milk, bay leaves, and oregano. Season with 1 teaspoon salt and ½ teaspoon pepper. Stir well.

6. Reduce heat to low and partially cover the pot with a lid. Simmer gently for 2.5-3 hours, stirring occasionally and adjusting the sauce consistency if needed (add water if too thick, or simmer longer if too thin). The ragù should be deep, thick, and rich.

7. While the ragù simmers, bring a large pot of generously salted water to a rolling boil in the final 15 minutes of cooking. Add pappardelle pasta and cook according to package directions until al dente, about 3-4 minutes for fresh pasta.

8. Drain the pasta, reserving 240ml (1 cup) of pasta cooking water. Return the pasta to its pot.

9. Add the ragù to the pasta, tossing gently to coat. Add pasta water a little at a time to achieve a silky sauce consistency that clings to each ribbon without being watery. Taste and adjust seasoning with salt and pepper.

10. Divide among bowls, top with grated Pecorino Romano cheese and a small handful of fresh parsley. Serve immediately while steaming hot.

Substitutions

• Wild boar → ground beef or ground venison for similar depth
• Pecorino Romano → aged Parmigiano-Reggiano for a milder, nuttier finish
• Whole milk → heavy cream or omit entirely for a more austere sauce
• Pappardelle → tagliatelle or fettuccine if wider ribbons are unavailable

Tips

• The ragù improves with time; make it a day ahead and refrigerate, then gently reheat before serving for even deeper flavor.
• Never drain pasta completely dry—reserve cooking water to create a silky sauce that coats each strand without pooling at the bottom.
• Stir the ragù every 20-30 minutes during the long simmer to prevent sticking and ensure even cooking.

Pappardelle al Cinghiale originates in Tuscany, where wild boar hunting has been a tradition for centuries. This ragù exemplifies the Italian philosophy of nose-to-tail cooking and transforming humble game into celebration-worthy dishes through patience and technique.

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