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
- 1⅓ lbwild boar shoulder or pork shoulder diced
- 11⅓ ozpappardelle pasta
- 1⅛ cupChianti or full-bodied red wine
- 14⅛ ozcrushed tomatoes
- 5⅓ ozonion diced
- 3½ ozcarrot diced
- 2.8 ozcelery diced
- 6 wholejuniper berries crushed
- 10 gfresh rosemary
- 15 gdark chocolate (70% cocoa)
- 3 tbspolive 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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