Boar Pappardelle Recipe

Boil Pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Cook pappardelle according to package instructions until very al dente (usually 2–4 minutes for fresh, 7–9 for dried). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Prep and Dust Meat

Pat the boar pieces dry with paper towels. In a shallow bowl combine the flour, 1 teaspoon kosher salt and the black pepper. Dredge the boar pieces lightly in the flour, shaking off excess.

Brown the Meat

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large heavy-bottomed Dutch oven or skillet over medium-high heat. Add the boar in batches, leaving space so pieces brown rather than steam. Brown on all sides until deeply caramelized, 3–4 minutes per side. Transfer browned pieces to a plate and repeat until all meat is browned. Add additional oil if needed.

Sweat Vegetables

Reduce heat to medium. Add remaining 1 tablespoon olive oil and 1 tablespoon butter to the pot. Add the diced onion, carrot and celery. Cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Stir in the minced garlic and cook 30–45 seconds until fragrant.

Tomato and Wine Deglaze

Stir in the tomato paste and cook 2 minutes to caramelize slightly. Pour in the red wine, scraping up browned bits from the bottom of the pot with a wooden spoon. Let the wine reduce by half, about 3–5 minutes.

Simmer Ragù

Return the browned boar and any accumulated juices to the pot. Add the crushed tomatoes, beef or game stock, chopped rosemary, thyme, bay leaf, red pepper flakes (if using), remaining 1/2 teaspoon kosher salt and the brown sugar or honey. Bring to a gentle simmer, then reduce heat to low, partially cover and simmer gently until the boar is fork-tender, 1.5–2 hours. Stir occasionally and add up to 1/2 cup additional stock or water if the sauce becomes too thick.

Shred or Chop Meat

When the meat is tender, remove the bay leaf. Lift the boar pieces onto a cutting board. Shred larger pieces with two forks or chop to desired bite size, then return the meat to the sauce. Taste and adjust seasoning with salt and pepper.

Reduce Sauce (if needed)

If the ragù is too thin, increase heat to medium and reduce uncovered until it reaches a thick, saucy consistency, about 8–12 minutes. Stir frequently to prevent sticking. The finished sauce should cling to the back of a spoon.

Combine Pasta and Ragù

Add the drained pappardelle to the ragù along with 1/2 cup of the reserved pasta water. Toss gently over low heat until the pasta is well coated and the sauce clings to the noodles, adding additional reserved water a tablespoon at a time if needed to loosen the sauce. Stir in the remaining 1 tablespoon butter to enrich the sauce.

Plate and Garnish

Divide the pappardelle and boar ragù among serving plates. Sprinkle with grated Parmesan, chopped parsley, a drizzle of extra-virgin olive oil and finish with flaky sea salt and freshly ground black pepper to taste. Serve immediately.