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Pasta with wild boar sauce

Pappardelle and Wild Boar Sauce

Pasta with wild boar sauce is a favorite in Italy and during hunting season it's readily available. When prepared properly and cooked until the sauce is lovely and thick and the meat is tender, it's absolutely delicious. Wild boar sauce with pappardelle or fettuccine pasta is a wonderful winter dish to warm you up on chilly days.
Course Pasta
Cuisine Italian
Keyword wild boar
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Marinate 12 hours
Total Time 14 hours
Servings 4
Calories 1596kcal
Author Wendy


  • pressure cooker


  • 1 kg Wild boar cut into 1 inch pieces
  • 750 ml Bottle of good dry red wine
  • 5 tablespoons extra virgin olive oil
  • ½ tbsp unsweetened cocoa powder
  • 2 teaspoons salt
  • 8 fresh bay leaves
  • 5 fresh sage leaves
  • 4 pieces of fresh Rosemary
  • 2 medium carrots
  • 2 medium celery stocks
  • 2 small onions
  • 800 g canned peeled Italian tomatoes roughly chopped
  • 500 g pappardelle or fettuccine
  • Freshly grated Parmesan cheese


  • Marinate the red wine, wild boar, bay leaves, rosemary, and sage leaves for 12 hours or overnight.
  • Mince the onion, celery, and carrots.
  • Sauté the vegetables in olive oil until tender.
  • While the vegetables are cooking remove the pieces of wild boar from the red wine marinade.
  • Strain the marinade and set the liquid aside.
  • Add the wild boar marinade and 4 bay leaves to the pressure cooker.
  • Add the peeled tomatoes to the pressure cooker.
  • Stir the salt and cocoa powder into the wild boar.
  • Seal the pressure cooker and once it is fully pressurized continue cooking for 25 minutes.
  • Once it's safe to open the pressure cooker check the sauce and if needed add additional water.
  • Continue cooking the wild boar for an additional 20 minutes after it reaches pressurization, or until the sauce is nice and thick and the wild boar is very tender.
  • Cool the sauce to room temperature and spoon off any excess oil from the surface of the sauce.
  • Cook the pappardelle or fettuccine until al dente.
  • Toss the pasta in the sauce and serve topped with freshly grated Parmesan cheese.


Special equipment: Pressure cooker


Serving: 100grams | Calories: 1596kcal | Carbohydrates: 194g | Protein: 91g | Fat: 35g | Saturated Fat: 8g | Cholesterol: 88mg | Sodium: 1603mg | Potassium: 1586mg | Fiber: 14g | Sugar: 19g | Vitamin A: 5755IU | Vitamin C: 25mg | Calcium: 282mg | Iron: 8mg