FoodHopp

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

Tuscany

Italian pasta with wild boar sauce

Pasta

Wild Boar

Tuscan

Rate this food

Ingredients

Pappardelle pasta

wild boar sauce

often flavored with red wine and juniper berries

Recent Reviews

Loading reviews...