Go Back
5 from 34 votes
Tuscan wild boar ragu with pappardelle
Tuscan wild boar ragu with pappardelle pasta
Prep Time
20 mins
Cook Time
2 hrs
marinating time
12 hrs
Total Time
14 hrs 20 mins

This rich and delicious Tuscan wild boar ragu recipe with pappardelle is probably the most well-known and popular way to eat wild boar in Italy. Wow yout guests with this authentic Italian pasta recipe from Tuscany.

Course: Main Course
Cuisine: Central Italy, Italian, Tuscany
Keyword: authentic Italian pasta recipe, game, Italian food, Italian recipe, pappardelle, pasta with game, Tuscany, wild boar
Servings: 4
Author: Jacqueline De Bono
  • 500 g wild boar (1.1lbs) you can also use pork
  • 400 g pappardelle pasta (14oz)
for Marinade
  • 1 onion peeled and halved
  • 1 carrot washed and cut into large pieces
  • 1 celery stalk washed and cut into large pieces
  • 2-3 bay leaves
  • 2 tsp juniper berries
  • 2 cloves of garlic peeled
  • 1 sprig rosemary
  • 1 lt red wine (4-5 cups)
  • ground black pepper
For the sauce
  • 500 g tomato passata or peeled tomatoes (1.1lbs)
  • 1 onion peeled and finely chopped
  • 1 carrot washed and finely chopped
  • 1 celery stalk washed and finely chopped
  • 2 bay leaves
  • 2 garlic cloves peeled
  • 3-4 tbsp extra virgin olive oil
  • 1 glass red wine
  • salt for pasta and to taste
  • black pepper to taste
  1. Wash the wild boar meat, cut it into chunks and put it in a large bowl.

  2. Add the onion (peeled and cut in half) and the carrot and the celery in large pieces, the 2 peeled cloves of garlic, the bay leaves, the juniper berries, the rosemary and some black pepper. 

  3. Cover with red wine and mix.

  4. Cover the container with plastic wrap or a lid and allow to stand in the refrigerator for 12-24 hours.

  5. Once the necessary time has passed, drain the meat and eliminate the vegetables and herbs. You can cut the meat into smaller pieces if preferred.

Make the ragu
  1. Heat the extra virgin olive oil in a large frying pan or skillet and fry the garlic, carrot, celery and onion slightly Add the bay leaves

  2. Add the wild boar meat and brown it on all sides.

  3. Add the red wine and let the alcohol evaporate. 

  4. Lower the flame and cook for about 10 minutes.

  5. Add the tomato pulp/ peeled tomatoes and a pinch of salt and pepper and cook with the flame reduced to a minimum for about 1.5-2 hours (depending on the size of the pieces of wild boar and how old it is). Stir occasionally and add some beef stock or water if the sauce seems dry.

  6. While the ragu is cooking put a pot of water onto boil for the pasta. Add salt once it starts to boil and bring to the boil again. When you are ready to serve your wild boar ragu, cook the pasta al dente according to the instructions on the packet. Once ready, save a cup of the cooking water and drain the pasta. 

  7. If you are reheating the ragu and it seems dry add some of the pasta cooking water. Remove the bay leaves and garlic cloves and add the pasta to the ragu and mix together carefully. You don’t want to break the pasta ribbons. 

  8. Serve immediately. (Italians don't normally add grated cheese to this dish or chopped parsley)

Recipe Notes

Cooking times don't include marinating for 12 hours.

This dish can also be eaten with tagliatelle or other pasta of your choice.

If you can't find wild boar, this recipe can be made with pork shoulder. Cooking times may differ.