📝 About This Recipe
Transport your senses to the rolling hills of Tuscany with this quintessential 'piatto di caccia' (hunter's dish). This slow-braised wild boar ragù is deep, soulful, and incredibly tender, boasting complex notes of juniper, red wine, and aromatic herbs. Paired with wide ribbons of fresh egg pappardelle, it represents the pinnacle of Italian comfort food, where the gaminess of the meat is perfectly balanced by a rich, savory tomato base.
🥗 Ingredients
The Meat & Marinade
- 2 lbs Wild Boar Shoulder (trimmed and cut into 1/2-inch cubes)
- 2 cups Dry Red Wine (preferably Chianti or Sangiovese)
- 6-8 pieces Juniper Berries (lightly crushed)
- 1 teaspoon Black Peppercorns (whole)
The Soffritto & Aromatics
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1 large Yellow Onion (finely minced)
- 1 large Carrot (finely minced)
- 1 large Celery Stalk (finely minced)
- 3 pieces Garlic Cloves (smashed and minced)
- 1 sprig Fresh Rosemary (leaves finely chopped)
- 4-5 leaves Fresh Sage (finely chopped)
The Braising Liquid
- 2 tablespoons Tomato Paste (double concentrated)
- 14 oz Canned San Marzano Tomatoes (crushed by hand)
- 1 cup Beef or Game Stock (low sodium)
- 2 pieces Bay Leaves (dried)
Pasta & Finishing
- 1 lb Fresh Egg Pappardelle (wide ribbons are essential)
- 1/2 cup Pecorino Toscano (freshly grated)
- 1 tablespoon Unsalted Butter (cold)
- to taste Sea Salt
👨🍳 Instructions
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1
At least 12 hours (or overnight) before cooking, place the cubed wild boar in a glass bowl with the red wine, juniper berries, and peppercorns. Cover and refrigerate to tenderize and mellow the gamey notes.
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2
When ready to cook, drain the meat and pat it very dry with paper towels. Discard the marinade. Season the meat generously with salt.
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3
In a heavy-bottomed Dutch oven, heat the olive oil over medium-high heat. Brown the boar in batches, ensuring not to crowd the pan, until a deep golden crust forms on all sides (about 8-10 minutes total). Remove meat and set aside.
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4
Reduce heat to medium. In the same pot, add the onion, carrot, and celery (the soffritto). Sauté for 10-12 minutes until soft and golden, scraping the brown bits from the bottom of the pan.
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5
Stir in the minced garlic, rosemary, and sage. Cook for 2 minutes until fragrant.
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6
Add the tomato paste and cook for 3 minutes, stirring constantly, until it turns a deep brick red and begins to caramelize.
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7
Return the browned boar to the pot. Add the crushed San Marzano tomatoes, stock, and bay leaves. The liquid should just barely cover the meat.
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8
Bring to a gentle simmer, then reduce heat to low. Cover partially and braise for 2.5 to 3 hours. Stir occasionally, adding a splash of water or stock if the sauce becomes too thick.
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9
The sauce is ready when the meat is 'fork-tender' and falling apart. Using two forks, lightly shred any large chunks of meat into the sauce for a rustic texture.
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10
Bring a large pot of heavily salted water to a boil. Cook the fresh pappardelle for 2-4 minutes (or according to package instructions) until just al dente.
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11
Reserve 1 cup of starchy pasta water before draining the noodles.
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12
Add the pasta directly into the ragù. Add the cold butter and a splash of pasta water. Toss vigorously over low heat for 1 minute to emulsify the sauce so it clings to the wide ribbons.
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13
Remove from heat, stir in half of the Pecorino Toscano, and serve immediately in warmed bowls.
💡 Chef's Tips
Don't skip the marinade; it's essential for breaking down the tough fibers of the wild boar. If you can't find wild boar, high-quality pork shoulder or venison are excellent substitutes. Always finish the pasta in the sauce—never just ladle sauce over dry noodles, as the starch helps create a silky coating. Adjust the acidity at the end with a tiny pinch of sugar if the tomatoes are too tart. Use a wide pasta like pappardelle; thin noodles like spaghetti will collapse under the weight of this heavy ragù.
🍽️ Serving Suggestions
Pair with a bold, tannic red wine like a Brunello di Montalcino or a Chianti Classico Riserva. Serve with a side of sautéed garlicky kale or lacinato kale (cavolo nero) to cut through the richness. A basket of crusty grilled sourdough bread is perfect for the 'scarpetta' (mopping up the remaining sauce). Finish with a light drizzle of high-quality finishing olive oil and a few extra shavings of Pecorino.