Tuscan Wild Boar Ragu with Pappardelle Pasta

Tuscan Wild Boar Ragu with Pappardelle Pasta Ribbons

This rich and hearty wild boar ragu recipe comes from Tuscany, although wild boar ragu with pasta is popular in a number of other Italian regions too.

Tuscan wild boar ragu with pappardelle pasta in a white bowl

Pappardelle con ragu di cinghiale alla toscana.

To many people, wild boar ragu sounds rather exotic and luxurious! But, surprisingly, wild boar has been hunted and eaten by humans for thousands of years and is used in traditional recipes in many parts of the world. Here in Italy, wild boar are hunted and farmed throughout the country. The meat is used to make salami and cooked in various ways, although mostly braised or stewed. One of the most well-known wild boar dishes is pappardelle with wild boar ragu, which originated in Tuscany where it is often thought of as ‘the’ regional dish!

(click to go straight to recipe)

Tuscan wild boar ragu ingredients on a white dish

Wild boar in Tuscany.

Wild boar are widespread in Tuscany. I have read that there are around 150,000 wild boar in the region. Many of these animals can be found in the Maremma area, a beautiful unspoiled part of Southern Tuscany, which is home to a large national park of the same name.

Hunting wild boar is a tradition and a passion in Tuscany and there are many Tuscan specialities made with wild boar. The region hosts about 10 annual wild boar festivals in different towns and villages where visitors can taste some of these foods.

Tuscan wild boar ragu meat marinating in red wine with vegetables

Wild boar is a very healthy meat!

Whether farmed or hunted, wild boar is a very healthy meat. It is lower in calories, fat, saturated fat and cholesterol than normal pork. It’s also higher in protein than pork, beef, lamb and chicken. When farmed, the animals are kept in a free-range environment and aren’t given any antibiotics or growth hormones. This is true not only in Italy, but also the US.

Tuscan wild boar ragu with pappardelle in a white bowl

Apart from being a healthier meat option, wild boar is also very tasty. It falls somewhere between pork and venison, although the older the animal, the stronger the flavour. Older animals also have tougher meat. Here in Italy, the meat for wild boar ragu is traditionally marinated in red wine to not only tenderize it, but also to add flavour! This is what I did for this Tuscan pappardelle with wild boar ragu recipe and the meat was melt in your mouth soft!

Tuscan wild boar ragu chopped vegetables and garlic in frying pan

Marinating the wild boar meat makes it tender.

As I mentioned above, the wild boar meat has to be marinated in red wine with herbs and vegetables for 12 hours before cooking. Some people leave it for 24 hours! So, you will need to take that into account when planning to prepare this dish. However apart from the marinating and cooking time, Tuscan wild boar ragu is pretty easy to make. Cooking times can vary depending on the meat. I found recipes with widely different recommended cooking times (from one hour to 4 hours!). So, I suggest it’s best to be prepared to cook as long as necessary for the meat to be tender rather than just to follow the stated cooking times. As I said before the older the animal the tougher the meat, so meat from a young animal will require less cooking time than that of an older boar. Mine took about 2 hours.

Tuscan wild boar ragu meat and vegetables cooking in a frying pan

Other ingredients for your wild boar ragu.

The other ingredients are similar to those in other ragu recipes; onion, carrot, celery, peeled tomatoes and herbs such as rosemary and bay leaves, as well as juniper berries.  Some recipes call for sage instead of rosemary, or both. I didn’t use sage.  Some recipes suggest using the marinating veggies in the sauce. But, I peeled and chopped fresh ones as I didn’t like the idea of using the wine soaked ones.

Tuscan wild boar ragu in a frying pan

Wow your guests with wild boar ragu!

Nowadays wild boar meat is quite widely available and can even be bought online. Here, I can buy it frozen all year round. There are wild boar around my house and we often see them when driving home at dusk! The meat I used for this recipe was actually given to me by friends who hunt and was very fresh when I got it. However, I had to freeze it as I wasn’t able to use it immediately! Needless to say, it is more expensive than pork. But, now and again, I think it’s great to try new foods and this is very much a special occasion dish, even in Italy. It’s sure to give your meal a wow factor and impress your guests. 

Tuscan wild boar ragu Wild boar ragu is nearly always served with pappardelle, or sometimes tagliatelle. However, you can use different pasta! You can also serve it with polenta or mashed potatoes. Both are yummy, although I prefer with pasta, of course!

Buon appetito!

(Go to next page to see recipe. Just scroll down and click 2)

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  • Avatar
    August 1, 2019 7:35 am


    We’ve recently been to Tuscany and loved this dish!

    I was wondering, with your recipe, is it 1 liter of wine for the marinade? And is this wine then used in the cooking of the dish, or does this get emptied out and just one cup of wine is used for cooking?


    • Jacqui
      August 1, 2019 9:01 am

      Hi Jesse, thanks for your comment. Re the wine. Yes the lt of red wine is for the marinade. The marinade isn’t used in the cooking. So just discard it. Maybe I should make that clearer in the recipe instructions. For the sauce, there are different versions here in Italy. Some people add some more red wine to the sauce, some use white and some don’t add any more wine at all. They say the meat already has enough wine in it and this will be released into the sauce as the wild boar cooks. I added more red wine to the sauce and loved the result! I hope this helps. Please reach out if you have any other questions! All the best from Verona!

  • Avatar
    July 12, 2019 5:55 pm

    Very glad to find your recipe. My wife and I just returned from honeymoon in Tuscany and loved this dish. Our grocery store ordered wild boar for me but it’s almost double (900g) your recipe. Aside from just using half our boar, would you suggest just doubling the whole recipe? May be a silly question but I didn’t know if doubling the marinade would have an exponential effect. Thanks!

    • Jacqui
      July 14, 2019 11:34 pm

      Hi Andrew thank you for your comment. Please excuse the delay in replying but I was in London for a funeral and unable to check my site comments. I think you could double the ingredients and make double the quantity of ragu and then freeze what you don’t use. I would do the same if I was serving a larger number of people. Do let me know how your wild boar ragu turns out. All the best from Verona!

  • Avatar
    Stine Mari
    May 22, 2019 3:31 pm

    Very interesting to see recipes using other types of meat than beef and pork etc. This looks SO good, can’t wait to try it!

  • Avatar
    Danielle Wolter
    February 8, 2019 1:49 pm

    i am just a huge sucker for a good ragu. and i love that you used wild boar – such a flavorful meat! This is like ultimate comfort food!

    • Jacqui
      February 9, 2019 10:44 am

      Thanks so much Danielle! I love the flavour of wild boar and it makes a fabulous ragu!

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  • Avatar
    April 12, 2018 1:41 pm

    Beautiful. This post brings back memories of enjoying wild boar ragu in Tuscany years ago. Love your recipe.

  • Avatar
    April 12, 2018 1:34 pm

    Beautiful. And what memories. My husband and I made a point of having and enjoying wild boar rage when we traveled through Tuscany.

    • admin
      April 17, 2018 7:43 am

      Thank you so much Mimi! Yes wild boar ragu is such a Tuscan classic. I like it a lot, it’s tasty and healthy! We even have wild boar where we live in Veneto. I see them near our house quite often!

  • Avatar
    April 11, 2018 3:14 pm

    I used to eat a lot of wild boar as a kid but I haven’t had it in years. You really make me want it now with this divinely looking recipe.
    I do agree with the Italians not adding any chopped herbs it’d ruin its beautiful and unique flavours. I need to look for some wild boar as this recipe will not get out of my head. Absolutely delish and inspirational. Thank you so much for sharing

    • admin
      April 17, 2018 7:45 am

      Thanks so much dearest Ramona! Glad this recipe has inspired you to try wild boar ragu. I’m sure you’ll love it! Hugs from Verona!

  • Avatar
    Brian Jones
    April 11, 2018 7:27 am

    Wild boar is more common to me than beef, the joys of living in eastern Europe 😉 I love the stuff I know this will be superb, can’t wait to make it!

    • admin
      April 17, 2018 7:49 am

      Thanks Brian, I do hope you give this ragu a try. If you love wild boar, you’ll def love this! Buon appetito! Jacqui

  • Avatar
    April 10, 2018 3:23 pm

    I cook with a lot of venison, we love it. I have never tried wild boar though! I am jealous! I would love to try it in this delightful pasta recipe! i must see if I can find some in the states! Thanks for the inspiration!

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