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Pappardelle with Wild Boar Sauce — traditional dish from Tuscany, Italy
Main course Meat

Food Flavour DNA

Nutritional Values

🔥660kcal
💪42gProtein
🌾70gCarbs
🥑20gFat
🌿5gFibre
⚖️450 gServing

* Per serving · 450 g. May vary.

Allergens

🌾 Gluten

Pappardelle with Wild Boar Sauce

How to order / say it
Say it Pappardelle al Cinghiale — [pap-par-DEL-leh al cheen-GYA-leh]
Order I'd like the pappardelle al cinghiale, please.
Locally Vorrei le pappardelle al cinghiale, per favore.
Say locally

A thick ribbon pasta served with a rich, savory wild boar meat sauce.

Why try it?

This dish embodies the Tuscan countryside's flavors, celebrating the region's hunting traditions and dedication to bold, hearty cuisine. It’s a must for understanding Tuscany’s culinary grandeur.

How it tastes

The broad pappardelle noodles are the perfect vehicle for the intense, gamey wild boar ragu, with its deep, savory flavors and a hint of red wine that enriches the sauce.

Origin & History — first documented: 1300

The dish dates back to medieval Tuscany, where wild boar was plentiful. It became a staple of country feasting, with artisans developing the pasta to complement the rich meat sauces.

Recipe

Ingredients

  • 🌾 200 g Pappardelle pasta
  • 🥩 300 g Wild boar meat
  • 🍷 100 ml Red wine
  • 🥣 200 g Tomato sauce
  • 🧄 1 medium Onion
  • 🧄 2 cloves Garlic
  • 🌿 1 sprig Rosemary
  • 🫒 30 ml Olive oil

Method

  1. 1 Sauté onions and garlic in olive oil until translucent.
  2. 2 Add wild boar, searing until browned. Stir in the red wine.
  3. 3 Add tomato sauce and rosemary, simmer until thickened.
  4. 4 Cook pappardelle until al dente, toss with the sauce, and serve.

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All Europe recipes — Italy — Florence — Pappardelle with Wild Boar Sauce
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