Pappardelle sul Cinghiale

In Tuscany, cinghiale means wild boar, and this rustic ragu is a hillside classic. Wide pappardelle catch a slow wine-and-juniper braise of tender game (or beef), finished with a dusting of sharp Pecorino.

Serves 4 · 30 min prep · 180 min cook

Estimate for one serving

• 450 cal
• 12g protein
• 25g carbs
• 8g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 12 oz pappardellePantry
• 1 1/2 lb wild boar or beef stew meat, cubedMeat
• 2 cups red winePantry
• 1 each onion, carrot, celeryProduce
• 1 cup tomato passataPantry
• 4 juniper berriesSpices
• as needed bay and rosemarySpices
• 3 tbsp olive oilPantry
• to taste salt and pepperSpices
• for serving PecorinoDairy

Instructions

1. 1Marinate meat in wine and herbs if possible.
2. 2Brown meat; soffritto; combine with tomato, wine, juniper.
3. 3Braise until shreddable; reduce sauce.
4. 4Toss with wide pappardelle and cheese.