Authentic Tuscan Pappardelle with Wild Boar Ragù

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

Hand-rolled pasta tossed in a rich, slow-simmered ragù made with locally sourced wild boar, creating a deeply flavorful dish true to Tuscany's rustic culinary traditions. This italian-inspired pasta ready in about 195 minutes pairs dried pappardelle pasta, wild boar shoulder, extra-virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 780 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz dried pappardelle pasta
• 1 lb wild boar shoulder
• 3 tbsp extra-virgin olive oil
• 1 medium, finely diced carrot
• 1 stalk, finely diced celery stalk
• 1 medium, finely diced yellow onion
• 3 cloves, minced garlic clove
• 1 cup dry red wine
• 1 cup tomato passata
• 2 fresh thyme sprigs
• 1 fresh rosemary sprig
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup pasta water
• 1/2 cup finely grated Pecorino Romano

Instructions

1. Step 1: Trim excess fat from wild boar shoulder and cut into 1/2-inch cubes; season with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat; sear boar cubes in batches until deeply browned on all sides, about 4 minutes per batch, then transfer to a plate.
3. Step 3: Add remaining 1 tbsp olive oil to the pot, then cook carrot, celery, and onion until softened and golden, about 8 minutes; stir in garlic and cook until fragrant, about 1 minute.
4. Step 4: Deglaze the pot with red wine, scraping up browned bits, and simmer until reduced by half, about 5 minutes.
5. Step 5: Return boar to the pot, add tomato passata, thyme, rosemary, 1/2 cup water, and remaining salt and pepper; bring to a simmer, cover, and cook on low heat for 2 hours until meat is fork-tender and sauce has thickened.
6. Step 6: While ragù simmers, bring a large pot of salted water to a rolling boil; cook pappardelle for 8-10 minutes until al dente, reserving 1/2 cup pasta water before draining.
7. Step 7: Stir 1/2 cup reserved pasta water into the ragù; add drained pasta and toss vigorously over medium heat for 2 minutes until sauce coats strands.
8. Step 8: Serve immediately, topped with 1/4 cup grated Pecorino Romano per serving.