Pappardelle with Wild Boar Ragu and Red Wine

Few dishes embody the soul of rustic Italian cooking like Pappardelle with Wild Boar Ragù and Red Wine. Originating from the rolling hills of Tuscany, this dish is the definition of slow-cooked perfection — tender, rich wild boar simmered in red wine, herbs, and tomatoes until it transforms into a deeply flavorful, luxurious sauce.

The wide ribbons of pappardelle perfectly cradle every bit of the hearty ragù, creating a meal that is comforting, elegant, and unforgettable. This isn’t just pasta — it’s an experience. It carries the essence of Tuscan countryside kitchens, where food is slow-cooked, wine flows freely, and meals are meant to be savored.

Why I Love This Recipe

I love this recipe because it’s comfort food with sophistication. The slow-simmered ragù has layers of complexity — the gaminess of the wild boar, the sweetness of tomatoes, the depth of red wine, and the aroma of rosemary and bay leaves.

It’s the kind of dish that fills your kitchen with an intoxicating fragrance and invites everyone to the table before it’s even ready.

Why It’s a Must-Try Dish

This is a must-try dish for anyone who appreciates authentic Italian cuisine and bold flavors. The ragù takes time, but the payoff is extraordinary — tender shreds of wild boar infused with wine and herbs in a silky, rich sauce that clings perfectly to fresh pappardelle.

It’s a dish that impresses guests, comforts the soul, and turns a simple dinner into a special occasion.

Preparation and Cooking Time

• Preparation Time: 30 minutes
• Cooking Time: 3 hours (slow simmering)
• Total Time: 3 hours 30 minutes
• Servings: 6
• Calories: Approximately 720 kcal per serving

Cuisine and Course

• Cuisine: Italian (Tuscan)
• Course: Main Course / Dinner

Ingredients

For the Wild Boar Ragù:

• 2 lbs (900 g) wild boar shoulder or leg meat, cut into 1-inch cubes
• 1 cup (240 ml) dry red wine (Chianti or Sangiovese preferred)
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 4 cloves garlic, minced
• 1 tbsp tomato paste
• 1 (28 oz / 800 g) can crushed tomatoes
• 1 cup (240 ml) beef or game stock
• 2 bay leaves
• 1 sprig fresh rosemary (or 1 tsp dried)
• 1 sprig thyme
• 1 tsp salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• Pinch of chili flakes (optional, for gentle heat)

For the Pasta:

• 1 lb (450 g) fresh pappardelle pasta (or dried if unavailable)
• Salt for pasta water

For Serving:

• Freshly grated Parmesan cheese
• Chopped parsley (optional)
• Drizzle of extra virgin olive oil

Simple Cooking Directions

1. Marinate wild boar in red wine overnight (optional but recommended).
2. Brown the boar pieces, then sauté aromatics (onion, celery, carrot, garlic).
3. Add tomato paste, red wine, crushed tomatoes, and herbs.
4. Simmer slowly for 2½ to 3 hours until the meat is tender and sauce is rich.
5. Cook pappardelle, toss with ragù, and serve with Parmesan and olive oil.

Step-by-Step Preparation Method

Step 1: Marinate the Wild Boar (Optional but Recommended)

• Place cubed wild boar in a bowl with red wine, rosemary, and thyme.
• Cover and refrigerate overnight to tenderize the meat and enhance flavor.
• Drain and pat dry before cooking, reserving the marinade.

Step 2: Brown the Meat

• Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
• Sear the wild boar cubes in batches until browned on all sides. Remove and set aside.

Step 3: Sauté the Aromatics

• In the same pot, add chopped onion, celery, and carrot.
• Cook for 5–6 minutes until softened and golden.
• Add minced garlic and tomato paste; cook for another minute.

Step 4: Deglaze and Build the Sauce

• Pour in the reserved red wine marinade (strain if necessary).
• Scrape up browned bits from the pot’s bottom.
• Add crushed tomatoes, stock, bay leaves, rosemary, and thyme. Stir to combine.

Step 5: Slow Simmer the Ragù

• Return the browned boar to the pot.
• Season with salt, pepper, and chili flakes if using.
• Cover partially and simmer gently for 2½–3 hours, stirring occasionally, until the meat is tender and easily shreds.

Step 6: Shred and Thicken

• Once cooked, remove herbs and bay leaves.
• Shred the meat using a fork and return it to the sauce.
• Simmer uncovered for 15 minutes to let the sauce thicken beautifully.

Step 7: Cook the Pasta

• Bring a large pot of salted water to a boil.
• Cook the pappardelle until al dente, then drain (reserve ½ cup pasta water).

Step 8: Combine and Serve

• Toss the pasta with the ragù in the pot, adding a splash of pasta water if needed to coat evenly.
• Serve immediately with grated Parmesan, parsley, and a drizzle of olive oil.

How to Serve

Serve Pappardelle with Wild Boar Ragù in wide pasta bowls. Garnish generously with freshly grated Parmesan and a sprinkle of parsley.

Pair with:

• A glass of Chianti Classico or Barolo
• Crusty Italian bread for soaking up the sauce
• A simple Tuscan salad with olive oil and balsamic vinegar

This dish also pairs beautifully with roasted vegetables or sautéed spinach.

Additional Recipe Tips

• Marination adds depth: If you have time, marinate the meat overnight for best flavor.
• Don’t rush the simmering: Slow cooking breaks down the fibers, making the meat fork-tender.
• Use fresh herbs whenever possible for authentic aroma.
• Taste and adjust seasoning near the end—tomatoes and wine can alter salt balance.
• For a richer sauce, add a knob of butter at the end before serving.

Variations

1. Beef Ragù: Substitute beef chuck if wild boar is unavailable.
2. Venison Ragù: For a more intense game flavor, try venison.
3. Tomato-Free Version: Use a red wine and stock reduction for a darker, richer sauce.
4. Spicy Version: Add Calabrian chili paste or more chili flakes.
5. Mushroom Add-In: Stir in sautéed porcini mushrooms for earthiness.

Freezing and Storage

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze ragù (without pasta) for up to 2 months.
• Reheating: Warm gently on the stovetop with a splash of stock or water.
• Pasta Tip: Always cook fresh pasta before serving rather than freezing it together with sauce.

Special Equipment Needed

• Heavy-bottomed pot or Dutch oven (for slow simmering)
• Tongs or wooden spoon
• Large pot for pasta
• Sharp chef’s knife
• Fine grater (for Parmesan)

FAQ

Q1: Can I use regular pork instead of wild boar?
Yes, pork shoulder or a mix of pork and beef can be used as a substitute.

Q2: What type of red wine works best?
Dry Italian reds like Chianti, Sangiovese, or Montepulciano enhance the sauce’s depth.

Q3: Is marination necessary?
It’s optional, but highly recommended—it softens the meat and enriches flavor.

Q4: Can I make it ahead of time?
Yes! The ragù tastes even better the next day as the flavors meld overnight.

Q5: What pasta can I use instead of pappardelle?
Tagliatelle, fettuccine, or even rigatoni work well as alternatives.

Conclusion

Pappardelle with Wild Boar Ragù and Red Wine is more than a pasta dish — it’s a celebration of slow-cooked flavor and Italian tradition. Each bite tells a story of time, patience, and passion: the deep savoriness of tender boar, the warmth of wine and herbs, and the comfort of fresh pasta.

Whether served for a special dinner or a weekend indulgence, this dish embodies the heart of Tuscany — rustic, rich, and absolutely unforgettable. Pour a glass of red, serve it steaming hot, and savor the taste of Italian countryside luxury right at your table.