Jul 09 2026
Restaurants›Bonterra Trattoria›Ragu Di Cinghiale Recipe

Ragu Di Cinghiale Recipe

Inspired by Bonterra Trattoria
Time3h 30m
Serves4

wild boar ragu, cocoa pappardelle, pecorino toscano

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Ingredients

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Ragu Ingredients

Cocoa Pappardelle Ingredients

Garnish

Method

Ragu Preparation

  1. 1

    Sauté Vegetables

    In a large pot, heat olive oil over medium heat. Add chopped onion, carrot, and celery. Sauté until vegetables are softened, about 5-7 minutes.

  2. 2

    Brown the Meat

    Add the wild boar meat to the pot and brown on all sides, about 8-10 minutes.

  3. 3

    Add Garlic and Wine

    Stir in the minced garlic and cook for 1 minute. Pour in the red wine and let it simmer until reduced by half.

  4. 4

    Add Tomatoes and Seasonings

    Add the crushed tomatoes, bay leaves, salt, black pepper, and rosemary. Stir well to combine.

  5. 5

    Simmer the Ragu

    Cover and let the ragu simmer on low heat for about 2-3 hours, stirring occasionally. Adjust seasoning to taste.

Cocoa Pappardelle Preparation

  1. 6

    Make the Dough

    In a bowl, combine all-purpose flour, cocoa powder, and salt. Make a well in the center and add eggs. Mix until a dough forms.

  2. 7

    Knead the Dough

    Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

  3. 8

    Roll and Cut the Pappardelle

    Roll out the dough to your desired thickness and cut into wide strips (about 1 inch) for pappardelle.

  4. 9

    Cook the Pappardelle

    Bring a large pot of salted water to a boil. Cook the pappardelle for about 3-4 minutes until al dente. Drain and set aside.

Assembly

  1. 10

    Serve the Dish

    Plate the cocoa pappardelle and top with the wild boar ragu. Garnish with grated Pecorino Toscano cheese before serving.

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