Italian Pici Pasta with Wild Boar Ragu
A hearty pasta dish combining thick, hand-rolled Pici with a richly flavored wild boar ragu for an authentic Tuscan experience.
Preparation
Get these tasks done before you start cooking.
Preparing the Pici Dough
- 1
Mix Ingredients
Mix the flour and salt in a large bowl.
- 2
Form Dough
Gradually add the water, stirring to form a rough dough.
- 3
Knead Dough
Knead the dough on a floured surface for 10 minutes until smooth and elastic.
Preparing the Wild Boar Ragu
- 1
Season the Meat
Season the wild boar with salt and pepper.
- 2
Brown the Boar
Heat olive oil in a large pot over medium-high heat and brown the boar pieces.
Tip: Do not rush the browning of the meat; it adds depth to the ragu.
- 3
Sauté the Vegetables
Remove the boar, then sauté the onion, carrots, celery, and garlic in the same pot.
Tip: Deglaze the pot with a splash of wine before adding the vegetables for extra flavor.
How to Make Italian Pici Pasta with Wild Boar Ragu
Total time: 5 h · Yields 6 servings
- 1
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.
- 2
Shape the Pici Pasta
Roll the dough into thin, even strands and cut to your preferred length.
- 3
Cook the Pici Pasta
Boil the pasta in salted water until al dente, approximately 8-10 minutes.
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