Pappardelle with Tuscany's Wild Boar Ragù

Known as the unofficial mascot of Tuscany, wild boar, or cinghiale as it’s known in the vernacular, has the dubious honour of being both a local emblem and a local delicacy. It might then come as a surprise that despite the rather conflicting status of this animal – eaten and revered in equal measure – that it features as a statue in Florence. Known locally as “Il Porcellino”, it’s said to be good luck to touch the nose of this bronze beast! Indeed, we certainly touched his nose during the last visit we made to Florence. The animals forage in local woodlands – mainly concentrated around the coastal area of Maremma – occasionally causing mischief in vineyards and even gardens, but Tuscans adore the rich, gamey flavour they lend to local dishes. Our ragù follows the time-honoured Tuscan method of gently stewing the wild boar with red wine, juniper berries and plenty of tomatoes – a dish known locally as “cinghiale in umido” – until rich and luxuriant.

This sauce pairs perfectly with our fresh pappardelle. Like this ragù, pappardelle also originate in Tuscany and are one of the thickest flat pastas, perfect for sopping up meat sauces. The word "pappardelle" comes from the verb pappare, meaning to “gobble up”, which is exactly what people eating this pasta do.

Wild Boar Ragù (160g):
Wild Boar Shoulder (23%), Pork Shoulder (23%), Chicken Stock (contains CELERY seeds), Onion, Red Wine (SULPHITES), Celery, Carrot, Olive Oil, Tomato Puree, Garlic, Salt, Black Pepper, Juniper Berries, Bay Leaf, Thyme

MILK, Salt, Rennet (Microbial Coagulant), EGG Lysozyme