Italian Pici Pasta with Wild Boar Ragu

Rustic Tuscan Delight

A hearty pasta dish combining thick, hand-rolled Pici with a richly flavored wild boar ragu for an authentic Tuscan experience.

3 h 45 min
6
Intermediate

Ingredients

For the Pici Pasta

3 cups all-purpose flour

1 teaspoon salt

1 cup lukewarm water

For the Wild Boar Ragu

2 pounds wild boar shoulder, cut into cubes

1/4 cup olive oil

1 onion, finely chopped

2 carrots, diced

2 stalks celery, diced

3 cloves garlic, minced

1 cup red wine

1 can (28 oz) crushed tomatoes

2 tablespoons tomato paste

1 teaspoon rosemary, chopped

1 teaspoon thyme

Salt and pepper, to taste

Preparation

Preparing the Pici Dough

Mix Ingredients

Mix the flour and salt in a large bowl.

Form Dough

Gradually add the water, stirring to form a rough dough.

Knead Dough

Knead the dough on a floured surface for 10 minutes until smooth and elastic.

Preparing the Wild Boar Ragu

Season the Meat

Season the wild boar with salt and pepper.

Brown the Boar

Heat olive oil in a large pot over medium-high heat and brown the boar pieces.

Do not rush the browning of the meat; it adds depth to the ragu.

Sauté the Vegetables

Remove the boar, then sauté the onion, carrots, celery, and garlic in the same pot.

Deglaze the pot with a splash of wine before adding the vegetables for extra flavor.

Cooking Process

Simmer the Ragu

After sautéing, return the boar to the pot, add wine, and let it reduce by half. Stir in crushed tomatoes, tomato paste, and herbs. Cover and simmer for 2 hours.

Allow the ragu to simmer gently for at least 2 hours to let the flavors develop fully.

Shape the Pici Pasta

Roll the dough into thin, even strands and cut to your preferred length.

Cook the Pici Pasta

Boil the pasta in salted water until al dente, approximately 8-10 minutes.

Plating & Serving

Italian Pici Pasta with Wild Boar Ragu

FaUtensils

Plating the Dish

Twirl the Pici onto plates and generously spoon over the wild boar ragu, ensuring an even distribution of sauce and meat.

Sauce Pairings

Grated Pecorino Romano

for a sharp, savory finish

Fresh basil leaves

for a touch of freshness

Garnishes & Accompaniments

Finely chopped parsleyA drizzle of extra virgin olive oil

Perfect Sides

Rustic garlic bread

Mixed Italian greens salad with balsamic vinaigrette