Traditional Pappardelle with Wild Boar Ragù
A slow-simmered ragù made with wild boar (or lean beef), slow-cooked for depth, served over wide pappardelle pasta to capture the essence of Tuscany. This italian-inspired pasta ready in about 130 minutes pairs pappardelle pasta, wild boar meat, extra-virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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 pappardelle pasta
- 8 oz wild boar meat
- 2 tbsp extra-virgin olive oil
- 1/2 cup carrots
- 1/2 cup celery
- 1/2 cup onion
- 2 tbsp tomato paste
- 1/2 cup red wine
- 1 cup beef stock
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup freshly grated Parmesan
Instructions
- Step 1: Finely chop carrots, celery, and onion into 1/4-inch pieces. Heat olive oil in a large pot over medium heat, add vegetables, and cook for 8 minutes until softened and golden at edges.
- Step 2: Add ground wild boar meat, breaking it into small crumbles with a wooden spoon, and cook for 4 minutes until browned; stir in tomato paste and cook for 1 minute until darkened.
- Step 3: Pour in red wine and simmer for 3 minutes until alcohol evaporates, then add beef stock, oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer, reduce heat to low, and cover; simmer for 1 hour and 45 minutes until meat is tender and sauce has thickened.
- Step 4: While ragù simmers, bring a large pot of salted water to a rolling boil. Add 12 oz pappardelle and cook for 9 minutes until al dente, then drain, reserving 1 cup pasta water.
- Step 5: Stir 1/4 cup reserved pasta water into the ragù until sauce coats the back of a spoon, then toss with drained pasta until evenly coated. Sprinkle with 1/4 cup grated Parmesan and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Traditional Pappardelle with Wild Boar Ragù take to make?
Total time is about 130 minutes (25 min prep + 105 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Traditional Pappardelle with Wild Boar Ragù?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pappardelle pasta from drying out.
Can I substitute ingredients in Traditional Pappardelle with Wild Boar Ragù?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Traditional Pappardelle with Wild Boar Ragù for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Traditional Pappardelle with Wild Boar Ragù?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My whole family loved this.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
