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Pappardelle al cinghiale
(Pappardelle sul cinghiale)
Pappardelle is a famous Tuscan pasta variety. When paired with ragù di cinghiale (made with wild boar), they become one of the region's best gastronomic experiences. Unlike classic ragù, the one prepared with wild boar has an intense, much stronger flavor achieved by long, slow simmering in a rich sauce of tomatoes and red wine.
The tender meat paired with fresh egg pasta is a combination full of flavors and tradition in every single bite - rich and delicious, topped with a generous amount of chopped fresh parsley and a sprinkle of Parmigiano, pappardelle al ragù di cinghiale make a perfect, comforting winter dish, especially when paired with a glass of Tuscan red wine.
Pappardelle al cinghiale Authentic recipe
PREP 45min
COOK 3h 15min
marination 12h
READY IN 16h
The following is the classic pappardelle al cinghiale recipe, typical of Tuscany. It features a wild boar marinated in red wine, root vegetables, and spices, simmered in a tomato-based sauce with vegetables and more wine, creating a rich ragù. The ragù is traditionally served with pappardelle pasta and can be topped with grated Parmigiano-Reggiano cheese.
WHERE TO EAT The best Pappardelle al cinghiale in the world (according to food experts)
