How to Make Perfect Pappardelle al Cinghiale at Home

If you love big, chewy noodles and a rich, meaty sauce, pappardelle al cinghiale is the dish to try. It sounds fancy, but you can pull it off with just a few pantry basics and a little patience.

What You Need

Grab these items before you start:

• 400 g fresh or dried pappardelle
• 300 g wild boar mince (or substitute pork if you can’t find it)
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 carrot, diced small
• 1 celery stalk, diced
• 200 ml red wine (a cheap, dry one works)
• 400 g canned chopped tomatoes
• 2 tbsp olive oil
• 1 bay leaf, a pinch of rosemary, and a pinch of thyme
• Salt, pepper, and a splash of balsamic if you like a bit of tang

All these ingredients are easy to find at any UK supermarket.

Step‑by‑Step Guide

1. Prep the base. Heat olive oil in a large pan over medium heat. Toss in the onion, carrot, and celery. Stir for 5‑7 minutes until they soften.

2. Add garlic and meat. Stir in the garlic for 30 seconds, then drop the boar mince. Break it up with a wooden spoon and brown it for about 8 minutes. The meat should lose its pink colour.

3. Deglaze. Pour the red wine into the pan. Let it bubble for 2‑3 minutes – this lifts the tasty bits stuck to the bottom.

4. Build the sauce. Add the canned tomatoes, bay leaf, rosemary, thyme, and a pinch of salt and pepper. Reduce the heat to low and let it simmer for 30‑40 minutes. The sauce will thicken and the flavors will meld.

5. Cook the pappardelle. While the sauce is simmering, bring a big pot of salted water to a boil. Drop in the pappardelle and cook according to the package – usually 3‑5 minutes for fresh, 8‑10 minutes for dried. Reserve a cup of pasta water before you drain.

6. Bring it together. Toss the drained noodles into the sauce. Add a splash of the reserved pasta water if the sauce looks too thick. Mix until the pasta is well coated.

7. Finish and serve. Remove the bay leaf, taste, and adjust seasoning. A drizzle of good olive oil or a splash of balsamic adds a nice finish. Serve hot with grated parmesan or pecorino if you like.

That’s it – a hearty plate of pappardelle al cinghiale ready in under an hour. Pair it with a simple green salad and a glass of red wine, and you’ve got a cozy Italian dinner without leaving the house.

Pro tip: The sauce tastes even better the next day. Make a big batch, refrigerate, and reheat for lunch. It’s a great way to beat the mid‑week rush.