Pappardelle with Wild Boar Ragù

The Triumph of Tradition

A dish of depth and character, Wild Boar Ragù is a symbol of Tuscany’s most authentic culinary heritage. Born from the hunters’ kitchens, it celebrates slow cooking: the marinade, the patient simmering, the moment when flavors become harmony. Served over handmade Pappardelle, it embodies the perfect balance between rustic charm and refined elegance, between the wild forests and the warmth of a well-set table.

Preparation time

30 minutes

Recipe for

4 people

PREPARATION: (Handmade tagliatelle)

  1. On a work surface, shape the flour into a well and crack the eggs in the center. Add a pinch of salt.
  2. Using a fork, start incorporating the flour into the eggs, then knead by hand until you get a smooth, elastic dough.
  3. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
  4. Roll out the dough thinly using a rolling pin or a pasta machine.
  5. Roll the sheet into a loose spiral and cut into strips about ¾-inch (2 cm) ½ inch wide to form the Pappardelle. Unravel them and let them dry on a floured cloth.

PREPARATION: (The wild boar ragù)

  1. Cut the meat into small pieces and marinate it in red wine with rosemary and black pepper for at least 12 hours.
  2. In a pot, sauté the finely chopped onion, carrot, and celery in extra virgin olive oil. Add the drained wild boar and brown it over high heat.
  3. Deglaze with the marinade wine, let it evaporate, then add the tomato sauce. Cook on low heat for at least 2 hours, stirring occasionally.

Assembling the dish

  1. Boil the Tagliatelle in salted water, drain, and toss with the Ragù.
  2. Finish with a drizzle of Tenuta della Sgrilla organic extra virgin olive oil and a pinch of black pepper. Serve slowly, savoring each bite.

INGREDIENTS:

For the fresh pasta

  • 300 gr (2 ½ cups) all-purpose flour
  • 3 eggs
  • A pinch of salt

INGREDIENTS:

For the ragù

  • 500 gr (1 lb) wild boar meat
  • 1 onion
  • 1 carrot
  • 1 celery stalk
  • 250 ml (1 cup) red Tuscan wine
  • 300 gr (10 oz) tomato sauce
  • 1 sprig of rosemary
  • Organic extra virgin olive oil, salt and black pepper