Wild Boar Ragu with Pappardelle
A traditional Italian dish featuring wild boar ragu served with pappardelle pasta.
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- •1 large Carrotcut into large pieces
- •6 to 8 Sage leavescoarsely chopped
- •1 stalk Celerycut into large pieces
- •4 to 5 Bay leaves
- •2 sprigs Fresh rosemary
- •1 handful Fresh thyme
- •5 cloves Garlichalved
- •1 small Onioncut into large pieces
- •2 teaspoons Peppercorns
- •2 teaspoons Juniper berrieswhole, dried
- •1/2 teaspoon Cloves
- •1/4 bottle Red wineChianti, more as needed
- •1 kilogram Wild boarboneless
- •enough to cover the bottom of the pan Olive oil
- •4 cloves Garlicwhole
- •to taste Chili pepper(optional)freshly picked
- •2 teaspoons Saltfine
- •to taste Black pepper(optional)
- •1 tablespoon Tomato paste
- •800 grams Whole tomatoescrushed
- •200 to 300 grams Tomato passataor tomato sauce
- •2 cups Water
- •enough for four to five Pappardellestore-bought or homemade
- 1
Prepare the marinade with carrot, sage leaves, celery, bay leaves, rosemary, thyme, garlic, onion, peppercorns, juniper berries, cloves, and red wine. Mix well and marinate the wild boar for 12 to 24 hours.
24h 0m
- 2
Remove vegetables and wine from the marinade. Cook wild boar over medium-high heat for 15-20 minutes to extract gamey flavor.
20 min
- 3
Make the sofrito by heating olive oil, adding garlic and chili pepper, then removing them after 1-2 minutes. Add wild boar to the oil.
2 min
- 4
Add salt and black pepper to the meat. Add red wine, let it evaporate, then add water and reduce. Add tomato paste, crushed tomatoes, tomato passata, onion, carrot, celery, and more water. Simmer for at least 1.5 hours.
1h 30m
- 5
Cook pappardelle in boiling water for 2.5 to 3 minutes if fresh. Serve with the ragu.
3 min
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