Pappardelle with wild boar ragù (Pappardelle al ragù di cinghiale) from American Sfoglino: A Master Class in Handmade Pasta (page 78) by Evan Funke

  • sage
  • carrots
  • celery
  • fennel
  • rosemary
  • juniper berries
  • marjoram
  • pancetta
  • canned tomatoes
  • eggs
  • chicken broth
  • strutto
  • Parmigiano Reggiano cheese
  • yellow onions
  • Italian 00 flour
  • Sangiovese wine
  • wild boar shoulder
  • fresh bay leaves

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pork shoulder for wild board shoulder.

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