Pappardelle al Cinghiale or Wild Boar Pasta – The Hunter’s Glory

Name: Pappardelle al Cinghiale
Prep time: 12 h
Cook time: 2 h
Total time: 14 h
Cuisine: Mediterranean
Ingredients: 500g (1.1 lb) Wild boar shoulder, cubed (pork shoulder sub); 1.25L (5 1/4 cups) Full-bodied red wine (Chianti!) – for marinate; 1 Onion (halved for marinate, 1 finely chopped for sauce); 1 Carrot (large pieces for marinate, 1 finely chopped); 1 Celery stalk (large for marinate, 1 finely chopped); 2-3 Garlic cloves (whole for marinate, 2 chopped); 2 Bay leaves; 2 tsp Juniper berries; 1 sprig Rosemary; 500g (2 cups) Tomato passata; 150ml (2/3 cups) Red wine (for sauce); 3-4 tbsp extra virgin olive oil; salt and pepper; 400g (14 oz) Fresh pappardelle

Autumn in Italy is a season of joyous gatherings and heartfelt celebrations, where families and friends huddle around crackling fires in Tuscan farmhouses or Umbrian villages, feasting off the land’s generous harvest. Hunters return from misty woodlands with wild boar (cinghiale), foragers gather aromatic juniper and rosemary, and vineyards yield bold reds—all woven into staple dishes that embody cucina povera (the cooking of the simple villagers) turned into poetry, slow-cooked with love and shared with laughter.

hunting dog waiting on a wild path in autumn season

Pappardelle al Cinghiale, Tuscany’s legendary primo (main dish), puts together wide, silky egg pasta ribbons with a deep, tasty ragù of tender wild boar simmered for hours in wine and tomatoes—a rustic hug for chilly October evenings!

Authentic pappardelle al cinghiale

Pappardelle al Cinghiale

This traditional Tuscan dish combines thick, wide pappardelle pasta with a rich, slow-simmered ragù made from wild boar. The gamey flavor of the boar, along with a marinade of red wine and aromatic herbs, creates a hearty, rustic, and favorite for entire family dish.

Prep Time 12 hours

Cook Time 2 hours

Total Time 14 hours

Ingredients

For the Ragù

500g (1.1 lb) Wild boar shoulder, cubed (pork shoulder sub)
1.25L (5 1/4 cups) Full-bodied red wine (Chianti!) – for marinate
1 Onion (halved for marinate, 1 finely chopped for sauce)
1 Carrot (large pieces for marinate, 1 finely chopped)
1 Celery stalk (large for marinate, 1 finely chopped)
2-3 Garlic cloves (whole for marinate, 2 chopped)
2 Bay leaves
2 tsp Juniper berries
1 sprig Rosemary
500g (2 cups) Tomato passata
150ml (2/3 cups) Red wine (for sauce)
3-4 tbsp extra virgin olive oil
salt and pepper

For Serving

400g (14 oz) Fresh pappardelle

Instructions

Marinate overnight: Cube meat, toss in a large bowl with several halved onion/carrot/celery, and the garlic cut into slices. Add the bay, juniper, rosemary and pepper. Pour over the wine. Cover and place in fridge for 12-24 hrs.
Drain & prep: Next day, remove the meat from marinade and pat it dry. Chop smaller if needed. You can discard the marinate veggies (or make a passata out of them) but save the wine for later.
Soffritto: Heat the extra virgin olive oil at med-low temperature, sauté the finely chopped onion/carrot/celery/garlic 10 min till soft/golden.
Seal the meat: Add the meat and bay, brown it for 5-7 min. Stir in 150ml wine and let it simmer until it evaporates.
Add passata (if you kept the marinated vegetables) and reserved marinate wine (strained). Season at low heat 2-3 hrs (stir, add water if dry) till fork-tender. When soft, shred the meat into sauce.
Add the pasta: Boil salted water and cook the fresh pappardelle al dente (2-3 min fresh or 7-8 minutes if dry). Reserve 1 cup of water.
Mix pasta into ragù with a splash of the reserved pasta water. DO NOT add chese, let the flavors shine!

Notes

Meat: the wild boar is best (beats pork every time), and go for the shoulder or leg cuts—they're super rich. If you got older, tougher boar then you need to simmer it for a full 4 hours.
Wine: Use a drinkable wine for cooking (eg. Chianti) — skip the cheap cooking wine!
Make ahead: The ragù gets even better on Day 2. Fridge it for up to 3 days.
Fresh pasta: Roll it yourself nice and wide to scoop up all that sauce.
If the ragu is too thick, splash in some pasta water—it will blend everything into a perfect sauce..

Nutrition Information

Serving Size

350
Amount Per Serving Calories 650Total Fat 25gNet Carbohydrates 60gFiber 5gProtein 45g

Step by step pappardelle al cinghiale in images

prepare marinate
fry meat
prepare ragu
add pappardelle

What pairs well with pappardelle al cinghiale?

Perfect wines for perfect pasta!

Stick with bold Italians like Chianti Classico (cherry and tannin punch that fits the gamey meat perfectly), Brunello di Montalcino (velvety depth that hugs every bite), or a Super Tuscan for an interesting edge.

As for the best sides, here are some seasonal ones that fit perfectly:

Go simple and seasonal to let the pappardelle shine—arugula salad is the crisp, peppery counterpoint: toss peppery leaves with shaved Parmesan, a squeeze of lemon, and a drizzle of good olive oil for that fresh. Take one bitter bite to cleanse your palate between rich forkfuls of ragù. Or you can prepare some roasted chestnuts, the ultimate autumn hug! It’s so simple: just score them, roast in a hot pan till smoky and tender (10 mins), and scatter alongside for their sweet, nutty crunch that echoes the wild, woodsy vibes of the boar without overwhelming the plate. Both keep things light, local, and totally Tuscan.

For your inspiration, here is a Quick Autumn Menu (4 People) to include your boar pappardelle

Aperitivo: Vin brulé + crostini toscani (liver pâté).
Primo: This Pappardelle!
Secondo: Grilled cinghiale chops or porchetta.
Contorno: Cavolfiore gratin (cauliflower) or arugula salad or roasted chestnuts
Dolce: Castagnaccio (chestnut cake) + Vin Santo.