Fettuccina al Ragù di Cinghiale

Fettuccina al Ragù di Cinghiale is a classic pasta dish from central Italy, particularly Tuscany and Umbria, where wild boar hunting is traditional. The key ingredients are fettuccine or a similar egg pasta, a slow-cooked ragù made from wild boar (cinghiale), tomato passata, red wine, and aromatic herbs such as rosemary, sage, and juniper berries. A soffritto of onion, carrot, and celery forms the base, and the sauce is often finished with a touch of pancetta or guanciale for depth. A great version is distinguished by the quality of the boar meat—tender, not gamey—and a sauce that reduces to a rich, velvety consistency that clings to the pasta without overwhelming it. At La Vecchia Quercia in Collevico, Italia, as noted by the creator JustUs, the ragù is prepared in the traditional cacciatore style, emphasizing the natural flavors of the wild boar. Regional variations include substituting pappardelle for fettuccine, adding dark chocolate for bitterness, or using white wine instead of red. Some versions incorporate dried porcini mushrooms for earthiness, while others omit tomato for a lighter, "in bianco" ragù. The dish exemplifies the Italian principle of cucina povera, transforming a strong-flavored game meat into a refined pasta course best enjoyed with a robust red wine.