Pappardelle al Cinghiale Toscano
Wide Tuscan egg pappardelle ribbons tossed in a slow-braised Chianti wild boar ragù with juniper, rosemary, and dark chocolate — the definitive pasta of the Maremma countryside.
📅February 12, 2026
20mPrep
150mCook
4Servings
⭐ 4.9Rating
🍝Nutrition Facts (per serving)
Protein 28%Fat 30%Carbs 42%
560kcalCalories
38gProtein
18gFat
58gCarbs
4gFiber
Ingredients
👥4
- 600 gwild boar shoulder or pork shoulder diced
- 320 gpappardelle pasta
- 250 mlChianti or full-bodied red wine
- 400 gcrushed tomatoes
- 150 gonion diced
- 100 gcarrot diced
- 80 gcelery diced
- 6 wholejuniper berries crushed
- 10 gfresh rosemary
- 15 gdark chocolate (70% cocoa)
- 40 mlolive oil
Instructions
- Marinate boar in wine, juniper, and rosemary overnight; drain, reserving wine.
- Sear boar in olive oil in batches until browned; remove.
- Sauté onion, carrot, and celery in the same pot for 10 minutes.
- Return boar; add reserved wine and cook 5 minutes.
- Add tomatoes and chocolate; stir; cover and braise over lowest heat for 2 hours until meat shreds.
- Shred meat with two forks back into the sauce; season.
- Cook pappardelle; toss with ragù and grated Pecorino; serve immediately.
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