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    Pasta · Recipe · Maremma · Reference page

    Pappardelle al cinghiale

    pappardelle al ragù di cinghiale

    Wide egg ribbons with a ragù of wild boar marinated overnight in red wine and spices, then cooked very slowly with a soffritto and a little tomato. A Tuscan festive dish; the quantities are Dissapore's Maremma-style recipe.

    Wide egg pappardelle with coarse wild-boar ragu and grated Parmigiano in a white bowl.
    Editorial illustration of the documented recipe; not a photograph of a kitchen-tested result.
    Servings
    4
    Preparation
    1 h 15
    Cooking
    2 h 40
    Resting
    8 h
    Total
    11 h 55
    Difficulty
    Involved

    Equipment

    • Ceramic or glass bowl for the marinade
    • Heavy pan with a lid (a terracotta pot or a heat diffuser helps)
    • Pastry board, pasta machine with pappardelle cutter or a knife
    Servings4

    Ingredients

    • Marinade

    • Ragù

    • Pappardelle

    • To serve

    Shopping list

    Method

    1. Put the meat in the bowl with the marinade vegetables, clove, juniper and bay, cover with the wine and leave in the fridge for at least 8 hours and no more than 24.

      Why The wine and spices tame the strong flavour of the game and start to tenderise it.

    2. Drain the meat and throw away the wine, vegetables and spices. Chop the meat coarsely with a knife, removing fatty or gristly parts.

    3. Chop the fresh carrot, onion and celery as finely as possible. Stew them gently in the oil with the bay and thyme until soft and the onion is translucent, at least 20 minutes.

      Timer · 20 min20:00

    4. Add the meat and brown it until it has changed colour all over.

    5. Add the crumbled stock cube, the tomato concentrate and the glass of hot water. Stir, cover and cook on the lowest heat for at least 2 hours.

      Why Low, covered cooking keeps the lean boar moist while it softens.

      Timer · 2 h120:00

    6. For the pappardelle, heap the flour, break in the eggs and mix with a fork, then by hand, into a smooth dough. Rest it at least 30 minutes under an upturned bowl.

      Timer · 30 min30:00

    7. Roll it thin on the pasta machine, narrowing the rollers step by step and flouring them, and cut pappardelle. Let them dry on a floured board for a couple of hours if you can.

    8. Boil the pappardelle about 5 minutes in plenty of salted water. Drain and layer them in a serving bowl with spoonfuls of hot ragù, mixing very gently. Serve with grated Parmigiano.

      Timer · 5 min5:00

    To drink & serve with

    • Chianti Classico

      Editorial suggestion: a Tuscan Sangiovese such as Chianti Classico.

    Substitutions

    • Wild boar → Pork shoulder, with a shorter marinade; the result is milder.
    • Home-made pappardelle → Dried egg pappardelle, about 80–100 g per person (our estimate).

    Common mistakes

    • Marinating for more than 24 hours: the source sets that as the limit.
    • Cooking the ragù over a lively flame: boar dries out and turns stringy.

    Storage & reheating

    Cool the ragù within 2 hours; it keeps 2 days in the fridge (UK FSA; USDA allows 3–4 days) or 3–4 months frozen. Reheat until it boils.

    Safety

    Game must be cooked through; keep the raw meat and its marinade in the fridge and discard the marinade. Contains gluten and egg (pasta), celery, sulphites (wine) and milk (cheese); stock cubes may contain celery and gluten.

    Allergens

    Gluten · Egg · Celery · Sulphites · Milk

    Check labels: stock, bacon and sauces can contain further allergens.

    Sunday pasta of Tuscany

    Dissapore calls pappardelle with wild boar ragù the Tuscan Sunday recipe, a festive first course, and names its ragù after the Maremma, in southern Tuscany. The recipe is a house version, not a deposited one; Tuscan households vary the spices, the wine and the amount of tomato.

    [1][2]

    Marinade, knife and a low flame

    The meat spends a night in red wine with juniper, a clove, bay and vegetables; the marinade is then thrown away. The boar is chopped by knife rather than minced, browned on a slowly stewed soffritto and cooked covered on the lowest heat for at least two hours with only a spoonful of tomato concentrate.

    The pappardelle are made from tipo 1 flour, which is less refined than 00, and dried for a couple of hours so that they hold their shape when boiled.

    [2][1]

    How it connects

    Place

    • origin Maremma In preparation

    Pasta shape

    Wine region

    Recipe

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