Wild boar pasta

Longing for a taste of Tuscany? Why not try your hand at recreating their regional dish, wild boar ragu, from the comfort of your kitchen!⁠ ⁠ A hearty, homey dish, served with fresh pappardelle pasta and sprinklings of parmesan cheese, this wild boar ragu recipe will transport you to the cobblestone streets of Tuscany.⁠ ⁠ Head to our Food is an Art Magazine for the full recipe!⁠

Slow-cooked, tender wild boar gives this beautiful pasta an incredible depth of flavour. Paired with silky pappardelle, you can’t go wrong.

Like a classic beef bolognese but better, this hearty ragu will satisfy your pasta cravings. It's a perfect dish for the weekend when you can throw the ingredients into the slow cooker and leave them to stew to perfection.

This is the beloved Wild Boar Ragù Sauce traditionally served in Italy with pappardelle pasta. If you can't find wild pig (aka wild boar) in your neck of the woods, you can substitute boneless pork, beef, bison or lamb.

In 2011, Jeff Gordinier wrote about Gradisca, in the West Village, where the owner Massimo Galeano wanted to serve the dishes of his Bolognese childhood. So he brought in his mother, Caterina Schenardi. This recipe is adapted from her and Daniele Boldrini, who grew up in Bologna. Ms. Schenardi is especially particular about the flour and egg in her tagliatelle, but here you can just use a store-bought version to go alongside, or use a noodle of your preference.

Busiate pasta with tomato hued wild boar sausage: a perfect company-worthy recipe to make when friends come over, though it's fast & easy to make any day.

Wine-soaked Wild Boar Bolognese Ragu is rich, flavorful, aromatic and full of meaty deliciousness! Wild boar shoulder is bathed in a red wine-based marinade before being simmered with lots of aromatics until its fall-apart tender, then tossed with your favorite pasta. It’s the ultimate Sunday or special occasion meal.

Lamb ragu, a glorious rich and bold meat sauce ideal for pasta, gnocchi or even baked potatoes, this recipe will become a perennial favourite!

Looks fantastic. I’ve never had ground wild boar, only sausage, but this sound so hearty and comforting and perfect for November.

Recipes from pasta master Evan Funke from Home - WCBI TV | Telling Your Story