📝 About This Recipe
Transport your senses to the heart of the Maremma with this soul-warming Tuscan classic. This dish features tender, slow-braised wild boar shoulder simmered in a rich, herb-infused red wine sauce that clings perfectly to wide ribbons of egg pasta. It is a masterpiece of rustic Italian cooking, offering a deep, gamey complexity that is balanced by aromatic vegetables and a touch of dark chocolate for an unforgettable depth of flavor.
🥗 Ingredients
The Marinade
- 2 pounds Wild Boar Shoulder (trimmed and cut into 1-inch cubes)
- 750 ml Red Wine (full-bodied like Chianti or Sangiovese)
- 6 pieces Juniper Berries (lightly crushed)
- 1 teaspoon Black Peppercorns (whole)
- 3 pieces Bay Leaves (dried)
The Ragù Base
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 4 ounces Pancetta (finely diced)
- 1 large Yellow Onion (finely minced)
- 2 medium Carrots (finely minced)
- 2 pieces Celery Stalks (finely minced)
- 4 pieces Garlic Cloves (smashed and minced)
- 2 tablespoons Tomato Paste (double concentrated)
- 14 ounces Canned San Marzano Tomatoes (crushed by hand)
- 1 sprig Fresh Rosemary (finely chopped)
- 1 teaspoon Fresh Thyme (leaves only)
- 0.5 ounce Dark Chocolate (70% cocoa) (grated, for richness)
Pasta and Finishing
- 1.5 pounds Fresh Pappardelle Pasta (wide egg ribbons)
- 0.5 cup Pecorino Toscano (freshly grated)
- 2 tablespoons Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Place the cubed wild boar in a large glass bowl with the red wine, juniper berries, peppercorns, and bay leaves. Cover and refrigerate for at least 12 hours (or overnight) to tenderize the meat and remove excess gaminess.
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2
Drain the meat, reserving the wine but discarding the whole spices. Pat the meat very dry with paper towels; this is crucial for achieving a good sear.
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3
In a heavy-bottomed Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Brown the meat in batches to avoid crowding the pan, until deeply caramelized on all sides. Remove meat and set aside.
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4
Reduce heat to medium. Add the pancetta and cook until the fat renders and it becomes crispy, about 5 minutes.
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5
Add the onion, carrots, and celery (the soffritto). Sauté for 10-12 minutes until soft and translucent, stirring frequently to scrape up the brown bits (fond) from the bottom of the pot.
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6
Stir in the garlic, rosemary, and thyme, cooking for 1 minute until fragrant. Add the tomato paste and cook for 2-3 minutes until it turns a deep rust color.
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7
Pour in the reserved marinade wine. Bring to a boil and let it reduce by half, which should take about 10 minutes.
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8
Add the crushed tomatoes and the browned boar back into the pot. Season lightly with salt (the sauce will reduce, so don't over-salt now).
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9
Cover and simmer on very low heat for 2.5 to 3 hours. The meat should be 'fork-tender' and falling apart. If the sauce gets too thick, add a splash of beef stock or water.
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10
Once the meat is tender, use two forks to slightly break up the larger chunks of boar directly in the pot. Stir in the grated dark chocolate until melted; this adds a savory depth and gloss.
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11
Bring a large pot of salted water to a boil. Cook the pappardelle until just 'al dente' (usually 3-4 minutes for fresh pasta).
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12
Reserve 1 cup of pasta water, then drain the noodles. Transfer the pasta directly into the ragù pot.
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13
Toss the pasta gently with the sauce over low heat for 1 minute, adding a splash of pasta water if needed to create a silky coating.
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14
Remove from heat, stir in half of the Pecorino Toscano and a drizzle of fresh olive oil. Serve immediately in warmed bowls.
💡 Chef's Tips
Marinating the boar overnight is non-negotiable; it breaks down the tough muscle fibers and mellows the wild flavor. Always pat the meat dry before searing; moisture is the enemy of a good crust and deep flavor. If you can't find wild boar, high-quality venison or even pork shoulder can be substituted, though the flavor profile will be milder. The secret ingredient is the dark chocolate—it doesn't make it taste like dessert, but rather mimics the traditional 'dolce-forte' style of Tuscan cooking. Use wide pappardelle; thin pasta like spaghetti will snap under the weight of this heavy, chunky sauce.
🍽️ Serving Suggestions
Pair with a bold, tannic red wine such as a Brunello di Montalcino or a Bolgheri Super Tuscan. Serve with a side of sautéed garlicky kale or lacinato kale (cavolo nero) to cut through the richness. A starter of crostini with chicken liver pâté complements the rustic theme perfectly. Finish the meal with a simple almond biscotti and a glass of Vin Santo. Provide extra Pecorino Toscano and a bowl of red chili flakes on the table for guests.