Jul 14 2026
Restaurants›Ristorante Del Lago›Pappardelle Al Cinghiale Recipe

Pappardelle Al Cinghiale Recipe

Inspired by Ristorante Del Lago
Time2h 30m
Serves4

Braised Kurobuta Pork Ragu, Red Wine, Rosemary, Sage, Stewed Cherry Tomatoes

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Ingredients

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Pasta

Ragu

Method

Pasta Preparation

  1. 1

    Cook the Pappardelle

    In a large pot of salted boiling water, cook the pappardelle pasta according to package instructions until al dente. Drain and set aside.

Ragu Preparation

  1. 2

    Sear the Pork

    In a large Dutch oven, heat the olive oil over medium-high heat. Season the Kurobuta pork shoulder with salt and black pepper. Sear the pork on all sides until golden brown, about 8-10 minutes. Remove from pot and set aside.

  2. 3

    Sauté the Aromatics

    In the same pot, add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.

  3. 4

    Deglaze with Red Wine

    Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for about 2-3 minutes.

  4. 5

    Add the Remaining Ingredients

    Return the seared pork to the pot. Add the chopped rosemary, sage, stewed cherry tomatoes, and beef broth. Bring to a simmer.

  5. 6

    Braised Cooking

    Cover the pot and reduce heat to low. Let it braise for about 2 hours, or until the pork is tender and easily shredded with a fork.

  6. 7

    Shred the Pork

    Once the pork is tender, remove it from the pot and shred it using two forks. Return the shredded pork to the pot and mix well with the ragu sauce. Adjust seasoning with salt and black pepper as needed.

Final Assembly

  1. 8

    Combine Pasta and Ragu

    In a large serving bowl, combine the cooked pappardelle with the pork ragu. Toss gently to coat the pasta with the sauce.

  2. 9

    Serve

    Serve hot, garnished with additional chopped herbs if desired.

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