Tagliatelle al Ragu di Cinghiale Recipe

Tagliatelle al Ragù di Cinghiale (wild boar ragù) is a rustic and flavorful dish hailing from central and southern Italy, especially popular in regions like Tuscany, Umbria, and parts of Lazio. This dish combines hearty, slow-cooked wild boar meat with fresh egg tagliatelle to create a rich, satisfying meal that’s perfect for cozy dinners.

Let me show you how I make this delicious pasta dish, drawing from my own personal experience to help you create it at home.

Notes:

• Expect a deep, robust flavor from the wild boar, especially as it slow-cooks. The long simmering time helps develop a tender, melt-in-your-mouth texture.
• This dish is best enjoyed right after cooking, but the ragù can be stored in the fridge for up to two days, or frozen for up to two months.

Ingredients:

• For the ragù: 500g wild boar meat (ground or diced), 100ml red wine, 375g tomato passata, 50g onions, 40g celery, 50g carrots, 1 garlic clove, 1 sprig rosemary, 2 bay leaves, 15g olive oil, salt, and pepper.
• For the pasta: 320g egg tagliatelle.
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Prep Time: 20 minutes

Course: Main

Equipment Needed:

• Large pot for boiling pasta
• Heavy-bottomed pan or Dutch oven for slow cooking the ragù
• Wooden spoon for stirring
• Knife and chopping board
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Method:

1. Prepare the vegetables: Peel and chop the carrots, celery, and onion finely. Leave the garlic clove whole. In a large pan, heat olive oil over low heat and sauté the vegetables for 10 minutes until soft.
2. Brown the meat: Add the wild boar meat to the vegetables, along with the rosemary and bay leaves. Raise the heat and cook for about 10 minutes, stirring frequently until the meat is browned.
3. Deglaze and simmer: Pour in the red wine, allowing the alcohol to evaporate (about 2-3 minutes). Add the tomato passata, salt, and pepper. Lower the heat and cover the pan slightly ajar. Let the ragù simmer for about 3 to 3.5 hours, stirring occasionally. If the sauce becomes too thick, add a little vegetable broth.
4. Cook the pasta: While the ragù is simmering, bring a large pot of salted water to a boil. Cook the tagliatelle according to the package instructions, usually around 3-4 minutes for fresh pasta.
5. Combine and serve: Drain the pasta and toss it with a generous portion of the ragù. Serve hot, garnished with a bit of extra sauce on top.

Variations & Tips:

• Substitute for wild boar: If wild boar isn’t available, you can substitute it with beef, venison, or even lamb. The flavor will differ slightly, but the technique and process will remain the same.
• Make it richer: Add a splash of cream towards the end of cooking for a richer sauce.
• Vegetarian version: Swap the wild boar with a mix of mushrooms (such as porcini) for a hearty, earthy flavor.
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Nutritional Information (per serving):

• Calories: 650-750 kcal
• Carbohydrates: 75g
• Protein: 45g
• Fat: 25g

I hope this guide has made preparing Tagliatelle al Ragù di Cinghiale seem a little less daunting, or maybe you’ve even tried it before? Please, be honest, and let me know in the comment below, I like to hear feedback from a real person like you, so please, leave your honest comment!