Name: Authentic Pappardelle al Cinghiale
Prep time: 30 min
Cook time: 240 min
Yield: 4
Cuisine: Italy
Ingredients: 5 lbs wild boar shoulder or leg, cut into 1-inch cubes (can substitute with pork shoulder or venison); 1/4 cup extra virgin olive oil; 2 medium yellow onions, finely chopped; 2 large carrots, finely chopped; 2 celery stalks, finely chopped; 4 cloves garlic, minced; 1/2 cup tomato paste; 1 cup dry red wine (such as Chianti or Sangiovese); 4 cups beef or game broth; 1 (28 oz) can crushed tomatoes (preferably San Marzano); 2 bay leaves; 8-10 juniper berries, lightly crushed; 1 sprig fresh rosemary; 1 sprig fresh thyme; 1/2 teaspoon whole black peppercorns; Salt to taste; 1 lb fresh pappardelle pasta (or dried); Freshly grated Pecorino Romano cheese, for serving; Fresh parsley, chopped, for garnish

Pappardelle al Cinghiale 🇮🇹 Italy

Italian pasta with wild boar sauce

Pasta Wild Boar

Made with

Pappardelle pasta wild boar sauce often flavored with red wine and juniper berries

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