Hand-Cut Pasta with Wild Boar Ragù

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A rustic Tuscan and Maremma classic, this dish pairs tender hand-cut maltagliati (literally "badly cut") with a long-simmered wild boar ragù scented with juniper, bay, and red wine. The slightly irregular ribbons catch the rich, glossy sauce in every fold for deeply satisfying, countryside comfort.

Prep Time40 mins

Cook Time180 mins

Total Time220 mins

Servings6

Yield6 servings

Nutrition Facts

Per serving (estimated)

640 kcalCalories
24 gFat
7 gSaturated Fat
58 gCarbs
4 gFiber
6 gSugar
38 gProtein
720 mgSodium
960 mgPotassium
150 mgCalcium
6 mgIron
14 mgVitamin C
180 mcgVitamin A

Ingredients

For the maltagliati dough

2 cups (300 g) '00' or all-purpose flour, plus more for dusting
3 large eggs, room temperature
1 large egg yolk
1 tablespoon extra-virgin olive oil
1/2 teaspoon fine sea salt

For the wild boar ragù

1.5 lbs (680 g) wild boar shoulder, trimmed and cut into 1-inch cubes
3 oz (85 g) pancetta, finely diced
1 yellow onion, finely diced
1 carrot, finely diced
2 celery ribs, finely diced
3 cloves garlic, smashed
1 cup (240 ml) dry red wine, such as Sangiovese
2 tablespoons tomato paste
1 cup (240 ml) crushed tomatoes or passata
2 bay leaves
4 juniper berries, lightly crushed
1 sprig fresh rosemary
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste

To finish

1/2 cup (45 g) freshly grated Pecorino Toscano or Parmigiano-Reggiano
2 tablespoons extra-virgin olive oil
Flaky sea salt, to taste

Directions

Make the dough: mound the flour on a clean surface, create a well in the center, and add the eggs, yolk, olive oil, and salt. Whisk the center with a fork, gradually drawing in flour until a shaggy dough forms, then knead until smooth and elastic, about 8-10 minutes. Wrap in plastic and rest at room temperature for 30 minutes.
While the dough rests, prepare the ragù. Pat the boar cubes dry, season generously with salt and pepper. Heat olive oil in a heavy Dutch oven over medium-high; sear the meat in batches until deeply browned on all sides, about 6-8 minutes per batch. Transfer to a plate.
Reduce heat to medium. Add pancetta to the pot and cook until fat renders, about 3 minutes. Stir in onion, carrot, and celery; cook until softened and lightly golden, 8-10 minutes. Add garlic and cook 1 minute more, then stir in tomato paste and cook until darkened, 2 minutes.
Pour in the red wine, scraping up any browned bits, and simmer until reduced by half, about 5 minutes. Return the boar and any juices to the pot along with crushed tomatoes, bay leaves, juniper, and rosemary. Add just enough water to barely cover the meat (about 1 1/2 cups).
Bring to a gentle simmer, then cover and cook on low heat for 2 1/2 to 3 hours, stirring occasionally, until the boar is fork-tender and the sauce is thick and rich. Season to taste and discard the herb stems.
Divide the rested dough into quarters. Roll each piece into a thin sheet about 1/16-inch thick on a lightly floured surface. Using a sharp knife or pastry wheel, cut into irregular ribbons roughly 1 inch wide and 2-3 inches long — the uneven shapes are the charm of maltagliati. Dust with flour and set aside on a tray.
Bring a large pot of well-salted water to a boil. Drop the maltagliati in and cook until just tender with a slight chew, 2-4 minutes. Reserve 1/2 cup pasta water before draining.
Toss the drained pasta directly into the pot of simmering ragù, adding splashes of pasta water as needed so the sauce clings luxuriously to each ribbon. Plate and finish with a generous shower of Pecorino, a drizzle of olive oil, and flaky sea salt.

Cook’s Notes

If wild boar is unavailable, substitute a 60/40 mix of beef chuck and pork shoulder for a similarly rich, game-leaning ragù; add 1/2 teaspoon smoked paprika for depth.
Marinate the boar overnight in the red wine with a halved onion, bay, and juniper for an even more tender, deeply flavored result — strain and use the wine in the ragù as directed.
Maltagliati freeze beautifully: dust the cut ribbons with semolina, arrange in a single layer on a tray until firm, then transfer to a freezer bag for up to 2 months. Cook straight from frozen.
Lean cuts of wild boar benefit from long, gentle braising; resist the urge to rush with high heat, which toughens the meat.
A dry, full-bodied Tuscan red like Chianti Classico is the classic pairing; its bright acidity cuts through the richness of the ragù.