Tagliatelle with wild boar is one of the most representative dishes of traditional Italian cuisine, symbolizing territory, culture, and intense flavors. This dish originates in the woods of the central Apennines, where wild boar meat was a valuable resource for rural communities. Particularly, Tuscany and Umbria boast centuries-old recipes that combine fresh pasta and wild meat slowly cooked for hours to obtain a rich and aromatic sauce. Farmers, with simple ingredients like flour, eggs, and game meat, created hearty meals capable of feeding entire families.
The fresh egg pasta, like tagliatelle, is perfect for holding the rich and flavorful sauce resulting from the long cooking of the wild boar. The combination of these ingredients has made the dish famous throughout Italy, especially in hilly and mountainous areas. For the gluten-free version make the gluten-free fresh pasta with natural flours (Recipe)
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 2 Hours
- Portions: 4 People
- Cooking methods: Slow Cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 14 oz all-purpose flour
- 4 eggs
- 28 oz wild boar
- 3 1/4 cups red wine (full-bodied)
- 1 carrot
- 1 stalk celery
- 1 onion
- 2 leaves bay
- 2 sprigs rosemary
- 2 sprigs thyme
- 6 berries juniper
- salt
- pepper
- 4 tbsps extra virgin olive oil
- 1 tsp tomato paste
- 1 clove garlic
Tools
- 1 Bowl
- 1 Pan
- 1 Pot
- 1 Knife
- 1 Wooden board
- 1 Rolling pin
Steps
To eliminate the wild smell and soften the meat:
Cut the meat into cubes.
Place in a bowl with red wine, diced vegetables, half of the aromatic herbs, and juniper berries.
Cover and leave in the refrigerator for 12–24 hours.Drain and dry the meat.
Sauté carrot, onion, celery, and garlic.
Brown the meat over high heat.
Deglaze with the filtered marinade.
Add tomato paste and aromatic herbs. Cover with a lid.
Cook slowly for 2–3 hours.Place the flour in a well on a wooden board if possible. Crack the eggs into the center of the flour.
Lightly beat the eggs with a fork and then slowly begin to incorporate the flour.
Continue to work the ingredients with your fingers until all the flour is incorporated into the eggs.
Then knead the dough well until smooth and homogeneous.
Form the dough into a ball and let it rest for half an hour covered with plastic wrap.
Take the dough and roll it out on the board, always well floured, rolling the pin in all directions.
Roll the pasta into a thin sheet and roll it starting from the bottom edge without pressing.
With a long, sharp knife, cut the pasta into 6–7 mm strips for tagliatelle.
Cook in boiling salted water for 2–3 minutes.Drain the pasta al dente and toss it in the pan with the stew. This allows the sauce and pasta to blend, creating a creamy and flavorful dish. Serve immediately.
ATTENTION: consult the Italian Celiac Association guidelines and read the ingredients carefully to ensure they are free from gluten contamination.
Advice
Slow-cook the stew for at least 3 hours.
Prepare the sauce the day before for a more intense flavor.
Toss the pasta in the sauce to absorb the flavor.
For the gluten-free version make the gluten-free fresh pasta with natural flours (Recipe)
FAQ (Questions and Answers)
How long should the wild boar cook for the tagliatelle?
At least 2–3 hours over low heat, until the meat is tender.
How to remove the wild taste from the boar?
Marinate the meat in red wine with vegetables and spices for 12–24 hours.
What wine pairs well with tagliatelle with wild boar?
Structured red wines like Chianti Classico, Brunello di Montalcino, or Sagrantino di Montefalco.
Can I freeze the wild boar sauce?
Yes, it can be stored for up to 3 months in the freezer.
