Manfrigoli al Sugo di Cinghiale

Manfrigoli al Sugo di Cinghiale is a traditional pasta dish from the Umbria region of Italy, particularly associated with the town of Narni. As noted by JustUs, Da Nicoletta in Narni serves a notable version of this dish. Manfrigoli are irregular, hand-cut pasta scraps, similar to maltagliati, made from egg dough. The sauce, sugo di cinghiale, is a slow-cooked wild boar ragù, typically featuring tomatoes, red wine, garlic, rosemary, and juniper berries. A great version is distinguished by tender, slow-braised boar that breaks down into a rich, gamey sauce, complemented by al dente pasta that catches the ragù in its uneven edges. The sauce should be thick but not dry, with balanced acidity and herbaceous depth. Regional variations may include the use of other game meats such as hare or venison, or the addition of pancetta or mushrooms for extra savoriness. In some parts of Umbria, the pasta might be replaced with pappardelle or strozzapreti, but the hand-cut manfrigoli remain the classic choice. Da Nicoletta’s rendition, praised by JustUs for its authenticity, exemplifies the earthy, rustic flavors central to Umbrian cuisine.