Ragù di cinghiale

01 / ABOUT THE DISH

About the dish

Ragù di cinghiale is a traditional meat sauce hailing from Tuscany, but it's also prepared in other Italian regions such as Veneto and Umbria. The ragù is made with a combination of cinghiale (wild boar) meat, tomatoes, red wine, carrots, onions, celery, garlic, olive oil, and spices and herbs such as bay leaves, sage, and rosemary. Once prepared, this hearty meat sauce is traditionally served with pappardelle pasta, and not that often with tagliatelle. The pasta and the suace are tossed together, then sprinkled with grated cheese.