Tuscany · meat · chunky
Best pasta for wild boar ragu
Cinghiale braised with red wine, juniper, and tomato. Tuscan. Pappardelle or pici, the widest and the thickest.
- Region
- Tuscany
- Base
- Meat
- Texture
- Chunky
- Shapes that hold it
- 2
What it asks of a shape
Wild boar ragu is a chunky meat-based sauce. It wants a ribbon, with the flat surface a rich sauce needs, a wide shape with mass, to stand up to a heavy sauce, and a thick wall that stays firm. The ranking below scores every profiled shape on those traits, then the shape's own sauce notes break the ties.
About ragù
- Place of origin
- Italy
No article covers this exact sauce. On ragù in general:
In Italian cuisine, ragù is a meat sauce commonly served with pasta. An Italian gastronomic society, Accademia Italiana della Cucina, has documented several ragù recipes. The recipes' common characteristics are the presence of meat and the fact that all are sauces for pasta. The most typical is ragù alla bolognese. Other types include ragù alla napoletana, ragù di salsiccia, ragù alla barese, and ragù d'anatra.
2 shapes that hold it
Pappardelle
Ribbons · Tuscany
The broadest face of any ribbon, so it carries the heaviest sauces: wild boar, hare, duck, a mushroom sauce with body, a slow beef ragu.
Pici
Long strands · Tuscany
Thick, rough, and chewy, pici needs a sauce with force: garlic and tomato, breadcrumbs fried in oil, a game ragu.
Sources
- The ranking and the sauce notes are our editorial judgement, from the traits in each shape record. See the method.
- Ragù, Wikipedia (summary, ingredients, origin), CC BY-SA 4.0. Wikidata Q5571808.