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Wild boar ragout: the Maremma recipe to be savored

Wild boar ragu

The wild boar ragù is a tasty condiment, prepared according to the Tuscan culinary tradition and perfect for your first pasta dishes.

Maremma-style wild boar ragù is a typical Tuscan recipe – areas rich in those animals -, as well as a rustic and very tasty condiment, thanks to the use of a much appreciated and delicious meat. It is very important to treat the meat correctly so as not to compromise the final result, and for this reason today we will also see a very important phase, that of marinating, also explaining which pasta goes best with this sauce.

In this way the meat will take on a crazy flavor , and the next day when you go to prepare the sauce you will be intoxicated by the scents of tradition. How about, let's start cooking right away ? Then follow us to the kitchen and let's get started!

Wild boar ragu
Wild boar ragu

Preparation of the Tuscan wild boar ragù recipe

  1. Clean the celery, carrot and onion for the preparation of the wild boar marinade. Cut the herbs into coarse pieces, then place the chopped wild boar meat in a large baking dish, adding spices of your choice (such as cloves).
  2. Mix well and add the wine . Cover with cling film and let it rest in the refrigerator at least overnight, in any case not less than 12 hours (and up to a maximum of 24). After the time for marinating the meat, the next day you will be ready to prepare the ragù!
  3. First, chop celery, carrot and onion and brown them in a large saucepan with a base of olive oil , let it dry well then cut the meat well drained from the marinade into small pieces, then add it to the rest.
  4. Brown the meat on both sides then lower the heat and cook for about ten minutes.
  5. Cover with the chopped tomato pulp, salt, pepper and cook until the meat is well cooked, so… at least for 2/3 hours! You got it right, the secret to a good sauce is patience.

If you want to know more about marinating, the guide we have created is for you!

How to make white boar ragù

If you prefer, you can prepare a game ragù without tomato, delicious and perfect for those who love the strongest flavors.

  1. The preparation is very simple, and even here you can marinate the meat the day before if you want.
  2. Once done it goes in a casserole with celery, carrot and onion and olive oil. If the chosen meat is very lean, at this stage you can also refine the sauce with sausage or bacon .
  3. Also add some herbs if you like them, such as rosemary, bay leaf or parsley stalks.
  4. When the vegetables are wilted , put the meat into small pieces, deglaze with the wine and then cook for a long time keeping the wild boar soft with water or broth. Et voilà, the ragù is ready!

Pappardelle with wild boar: the perfect pasta

What wild boar sauce would it be without the right pasta? Well, if you didn't know, the Tuscan ragù is perfect with egg pasta, as its wild flavor goes perfectly with the porous texture of the egg pastry. Of course, you can choose the type you prefer, but if you want some advice in line with tradition, use the pappardelle !

Pappardelle with wild boar ragout
Pappardelle with wild boar ragout

The combination of these two ingredients gives life to one of the most delicious dishes in all of Tuscany, and preparing it is very simple: cook the pasta al dente, and once ready stir in a pan with the meat sauce, a ladle of cooking water and if you like, a spoonful of grated cheese to tie everything together. What a delicacy!


If the smell of the wild boar seems excessive, you can do another operation before marinating. Clean the meat well under running cold water, drain it well and put it in a large bowl. Cover with cold water, add a pinch of salt and let it rest for at least 3 hours. Repeat this until the water remains clear. Then continue with the recipe.

Speaking of marinating: it is essential for meats such as wild boar, as it relieves that wild taste.


You can keep your wild boar sauce in the refrigerator, in an airtight container , for 1-2 days. Alternatively, you can also freeze it in the freezer.

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