📝 About This Recipe
Transport your senses to the heart of the Maremma with this quintessential Tuscan wild boar ragù. This slow-cooked masterpiece features tender, wine-braised cinghiale tossed with wide ribbons of golden egg pasta, creating a marriage of earthy, gamey flavors and silky textures. It is a soul-warming dish that celebrates the rugged beauty of the Italian countryside and the timeless tradition of the hunt.
🥗 Ingredients
The Meat & Marinade
- 2 pounds Wild boar shoulder (cut into 1-inch cubes)
- 750 ml Full-bodied red wine (such as Chianti or Sangiovese)
- 6 pieces Juniper berries (lightly crushed)
- 2 sprigs Fresh rosemary
The Soffritto & Sauce Base
- 4 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)
- 4 ounces Pancetta (finely diced)
- 2 tablespoons Tomato paste (double concentrated)
- 28 ounces Canned San Marzano tomatoes (crushed by hand)
- 1 cup Beef or game stock (low sodium)
Pasta & Finishing
- 1.5 pounds Dried Pappardelle pasta (preferably egg-based and bronze-die cut)
- 1/2 cup Pecorino Toscano (freshly grated)
- 1/4 cup Fresh parsley (finely chopped)
- 1 to taste Kosher salt and black pepper
👨🍳 Instructions
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1
Place the cubed wild boar in a large bowl with the red wine, juniper berries, and rosemary. Cover and refrigerate for at least 12 hours (overnight) to tenderize the meat and remove any harsh gaminess.
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2
Drain the meat, reserving the wine but discarding the herbs and berries. Pat the boar very dry with paper towels; this is crucial for 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 boar in batches until deeply caramelized on all sides. Remove meat and set aside.
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4
Lower the heat to medium. Add the remaining olive oil and the diced pancetta. Cook until the fat renders and the pancetta begins to crisp.
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5
Add the 'Soffritto' (onion, carrot, and celery). Sauté slowly for 10-12 minutes until softened and golden, stirring occasionally to prevent burning.
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6
Stir in the garlic and tomato paste. Cook for 2-3 minutes until the paste turns a deep brick-red color and smells toasted.
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7
Pour in the reserved marinating wine, scraping the bottom of the pot with a wooden spoon to release all the flavorful brown bits (fond).
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8
Return the browned boar to the pot. Add the crushed San Marzano tomatoes and the stock. Season lightly with salt and pepper.
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9
Bring to a gentle simmer, then reduce heat to the lowest setting. Cover partially and cook for 2.5 to 3 hours, or until the meat is fork-tender and falling apart.
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10
Once the meat is tender, use two forks to gently shred the larger chunks of boar directly in the pot, creating a thick, meaty ragù.
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11
Bring a large pot of heavily salted water to a boil. Cook the pappardelle until 1 minute before 'al dente' according to package directions.
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12
Reserve 1 cup of starchy pasta water, then drain the pasta. Add the pappardelle directly into the ragù pot.
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13
Toss the pasta with the sauce over low heat for 1-2 minutes, adding splashes of pasta water as needed to create a glossy coating that clings to the wide ribbons.
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14
Remove from heat. Stir in half of the Pecorino and the chopped parsley. Serve immediately in warmed bowls.
💡 Chef's Tips
If you cannot find wild boar, high-quality venison or even pork shoulder can be substituted, though the flavor will be less intense. Always pat the meat bone-dry before searing; moisture is the enemy of a good crust and deep flavor. Don't rush the soffritto; the slow caramelization of the vegetables provides the hidden sweetness that balances the gamey meat. If the sauce becomes too thick during the long simmer, add a splash more stock or water to keep the meat submerged. For the best texture, use egg-based pappardelle as the protein in the eggs helps the pasta stand up to the heavy, rich sauce.
🍽️ Serving Suggestions
Pair with a bold, tannic red wine like a Brunello di Montalcino or a Vino Nobile di Montepulciano. Serve with a side of crusty ciabatta bread to mop up every drop of the rich ragù. A simple arugula salad with a sharp lemon vinaigrette provides a refreshing contrast to the richness of the dish. Finish the meal with a small glass of Vin Santo and cantucci for a truly authentic Tuscan experience.