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Pappardelle al Ragù di Cinghiale with Red Wine Reduction inspired by Biba
Inspired by Biba

Pappardelle al Ragù di Cinghiale with Red Wine Reduction

Main Course
This hearty Italian pasta dish features wide ribbon pappardelle paired with a rich, slow-simmered wild boar ragù. The meat develops deep flavors during its long cooking process with aromatic vegetables, herbs, and red wine. The thick sauce clings perfectly to the broad pasta, creating a rustic yet refined main course that exemplifies traditional Tuscan cooking techniques.
Prep Time 30 mins
Cook Time 180 mins
Total Time 210 mins
Servings 6

Ingredients

  • 2 lbs Wild boar shoulder (Boneless, cut into 1-inch cubes (or substitute pork shoulder))
  • 1 lb Fresh pappardelle pasta (Or dried if fresh unavailable)
  • 2 cups Dry red wine (Chianti or similar)
  • 1 large Yellow onion (Finely diced)
  • 2 medium Carrots (Finely diced)
  • 2 stalks Celery stalks (Finely diced)
  • 4 cloves Garlic cloves (Minced)
  • 3 tbsp Tomato paste
  • 28 oz Canned crushed tomatoes (San Marzano preferred)
  • 2 leaves Bay leaves
  • 2 sprigs Fresh rosemary
  • 4 sprigs Fresh thyme
  • 6 berries Juniper berries (Lightly crushed)
  • 3 tbsp Olive oil
  • 1 cup Chicken stock or beef stock
  • 2 tbsp Unsalted butter
  • 1/2 cup Parmesan cheese (Freshly grated, plus more for serving)
  • 1/4 cup Fresh parsley (Chopped)
  • 1 1/2 tsp Kosher salt (Plus more to taste)
  • 1 tsp Freshly ground black pepper

Tools You'll Need

  • Dutch oven or heavy-bottomed pot with lid
  • Large pasta pot
  • Colander
  • Wooden spoon
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Tongs or pasta server

Chef's Tip

For the most tender results, marinate the wild boar in red wine overnight with aromatics like garlic, bay leaf, and juniper berries. This not only enhances flavor but helps break down the meat's tough fibers, resulting in a more succulent final dish.

Instructions

  1. Season the wild boar cubes generously with salt and pepper.
  2. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, brown the meat on all sides, about 3-4 minutes per batch. Transfer to a plate.
  3. Reduce heat to medium and add remaining olive oil. Add onions, carrots, and celery. Cook until softened, about 5-7 minutes.
  4. Add garlic and cook until fragrant, about 1 minute.
  5. Stir in tomato paste and cook for 2 minutes, until it darkens slightly.
  6. Pour in red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and reduce by half, about 5-7 minutes.
  7. Return meat to the pot. Add crushed tomatoes, stock, bay leaves, rosemary, thyme, and juniper berries.
  8. Bring to a gentle simmer, then reduce heat to low. Cover partially and cook for 2.5-3 hours, stirring occasionally, until meat is very tender and sauce has thickened.
  9. When the ragù is nearly done, remove herb stems and bay leaves. Use two forks to shred the larger pieces of meat. The sauce should be thick but still slightly loose—add a little water if needed.
  10. Bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions until al dente. Fresh pasta will cook in 2-3 minutes, while dried will take 8-10 minutes.
  11. Before draining pasta, reserve 1 cup of cooking water.
  12. Drain pasta and immediately add to the ragù along with butter. Toss gently to coat, adding a splash of pasta water if needed to loosen the sauce.
  13. Stir in grated Parmesan cheese and parsley, reserving some for garnish.

Plating

Twirl the pappardelle onto warmed plates, ensuring each serving has plenty of the rich ragù and tender meat. Finish with an additional sprinkle of Parmesan cheese and chopped parsley. For an elegant touch, garnish with a small sprig of fresh rosemary.

Storage & Reheating

The ragù can be refrigerated in an airtight container for up to 3 days, or frozen for up to 3 months. In fact, the flavor improves after a day as the ingredients meld. Reheat gently over low heat, adding a splash of stock or water if needed to loosen the sauce. Cook pasta fresh when ready to serve for best results.

About This Recipe

Biba's Pappardelle al Ragù di Cinghiale was celebrated for its deep, complex flavors and authentic Tuscan preparation. This adaptation honors the restaurant's commitment to slow cooking and traditional techniques. The combination of wild boar, red wine, and aromatic herbs creates a sophisticated yet rustic dish that was a signature offering at the famed Boston establishment.

How did it turn out?

We'd love to hear about your experience making this recipe!