Wild Boar Ragu with Pappardelle, A Taste of Tuscany

Wild Boar Ragu with Homemade Pappardelle

At Tenuta Le Mandorlaie, in the beautiful region of Maremma, Tuscany, we recently crafted one of the area’s most beloved dishes: Wild Boar Ragu with Homemade Pappardelle Pasta. This recipe, filled with the deep flavors of slow-cooked wild boar and freshly made pasta, brought together the best of local traditions and ingredients. It was an experience that truly reflected the spirit of our home.

Wild boar is a cornerstone of Tuscan cuisine, known for its robust flavor and ties to the local environment. To create this dish, we sourced wild boar from nearby forests and paired it with homemade pappardelle, ensuring each bite was rich in tradition and taste. To complement the meal, we served our Capricci wine, an oak-aged Sangiovese-focused IGT Toscana Rosso. The combination was a true celebration of Tuscany’s culinary heritage.

The Story Behind the Dish

Wild boar has been a treasured ingredient in Tuscany for centuries, a testament to the region’s unique relationship with its natural surroundings. The boars, which roam freely in the Maremma’s forests, have a distinctive flavor thanks to their diet of acorns, roots, and wild berries. Turning this flavorful meat into a hearty ragu is a tradition that embodies the soul of Tuscan cooking.

At Tenuta Le Mandorlaie, we prioritize using local, fresh ingredients. For this dish, the wild boar came directly from the surrounding area, and the pasta was made in-house, following time-honored techniques that have been handed down through generations.

Recipe, Wild Boar Ragu with Homemade Pappardelle

Serves 6-8. Preparation Time, 1 hour. Cooking Time, 3-4 hours

Ingredients

For the Ragu

• 1 kg (2.2 lbs) wild boar meat, cut into small cubes
• 2 large onions, finely chopped
• 3 carrots, finely chopped
• 3 celery stalks, finely chopped
• 4 garlic cloves, minced
• 2 tablespoons olive oil (preferably organic extra virgin from Tenuta Le Mandorlaie)
• 2 cups red wine (Capricci recommended)
• 2 cups crushed tomatoes or passata
• 1 tablespoon tomato paste
• 1 sprig rosemary
• 2 bay leaves
• 4 juniper berries, crushed
• 1/2 teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste

For the Pappardelle

• 400 g (3 1/4 cups) all-purpose flour
• 4 large eggs
• A pinch of salt

Instructions

1. Prepare the Wild Boar, Marinate the wild boar overnight in red wine with rosemary, bay leaves, and juniper berries. This tenderizes the meat and infuses it with flavor. Drain and pat the meat dry before cooking.

Cook the Ragu

Heat olive oil in a large pot over medium heat. Add the onions, carrots, celery, and garlic, cooking until softened, about 10 minutes.

Increase the heat to high, add the wild boar, and brown the meat evenly.

Deglaze the pot with red wine, scraping up any browned bits. Let it simmer for 5 minutes.

Stir in the crushed tomatoes, tomato paste, rosemary, bay leaves, juniper berries, nutmeg, salt, and pepper.

Reduce the heat to a gentle simmer, partially cover, and cook for 3-4 hours, stirring occasionally. If the sauce becomes too thick, add a little water or stock.

3. Make the Pappardelle:

On a clean surface, mound the flour and create a well in the center. Crack the eggs into the well and sprinkle with salt.

Gradually mix the flour into the eggs, then knead the dough by hand for about 10 minutes until smooth.

Wrap the dough in plastic and let it rest for 30 minutes.

Roll out the dough into thin sheets and cut into wide ribbons, dusting with flour to prevent sticking.

4. Cook the Pasta:Bring a large pot of salted water to a boil. Cook the pappardelle for 2-3 minutes or until al dente. Drain and toss with a drizzle of olive oil.

5. Assemble the Dish:Serve the pappardelle with generous servings of ragu on top. Finish with freshly grated Parmesan cheese and a sprig of rosemary for garnish.

The Perfect Wine Pairing

To accompany the rich flavors of the ragu, we chose our Capricci, an oak-aged Sangiovese-focused red wine. The wine’s notes of ripe red fruits, balanced acidity, and hints of oak complemented the dish beautifully. Together, they created a dining experience that was as comforting as it was memorable.

The Tenuta Le Mandorlaie Experience

At Tenuta Le Mandorlaie, we believe that food brings people together. This meal was more than just a dish; it was a shared moment of joy, conversation, and connection. We take pride in creating meals that honor the traditions of Tuscany while inviting others to share in the experience.

If you’d like to try your hand at this recipe, we encourage you to source the best ingredients you can find. And if you’re in the area, come visit us to experience the magic of Maremma firsthand. From the dishes we prepare to the wines we craft, everything we do reflects our love for this special place.

We’re always sharing recipes, stories, and updates from our estate. Be sure to check out our wines, including Capricci, available on our website and if you recreate this dish, we’d love to hear about it! Tag us with #TenutaLeMandorlaie and share your experience.

Buon appetito from all of us at Tenuta Le Mandorlaie