📝 About This Recipe
Transport your senses to the rolling hills of Tuscany with this deeply savory, traditional 'Cinghiale' ragù. This dish features tender, slow-braised wild boar shoulder simmered in a rich base of red wine, juniper berries, and aromatic herbs until it melts into a velvet-like sauce. Paired with wide ribbons of egg-rich pappardelle, it represents the pinnacle of Italian comfort food and the true soul of game-meat cookery.
🥗 Ingredients
The Meat and Marinade
- 2 pounds Wild Boar Shoulder (cut into 1-inch cubes, excess silver skin removed)
- 2 cups Dry Red Wine (preferably Chianti or a bold Sangiovese)
- 6-8 pieces Juniper Berries (lightly crushed to release oils)
- 2 pieces Bay Leaves (fresh or dried)
The Soffritto and Sauce Base
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 4 ounces Pancetta (finely diced)
- 1 large Yellow Onion (finely minced)
- 1 large Carrot (finely minced)
- 1 large Celery Stalk (finely minced)
- 3 pieces Garlic Cloves (minced)
- 2 tablespoons Tomato Paste (double concentrated)
- 28 ounces Canned San Marzano Tomatoes (crushed by hand)
- 1 cup Beef or Game Stock (low sodium)
- 1 sprig Fresh Rosemary (finely chopped)
Pasta and Finishing
- 1 pound Pappardelle Pasta (fresh egg pasta is preferred)
- 1/2 cup Pecorino Toscano or Parmigiano Reggiano (freshly grated)
- 1 tablespoon Unsalted Butter (cold)
- to taste Kosher Salt and Black Pepper
👨🍳 Instructions
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1
If time permits, marinate the wild boar cubes in the red wine with juniper berries and bay leaves for 4-12 hours in the refrigerator. If short on time, proceed to step 2, but ensure the meat is patted very dry.
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2
Remove the meat from the marinade (reserve the liquid) and pat thoroughly dry with paper towels. Season generously with kosher salt and freshly cracked black pepper.
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3
In a large heavy-bottomed Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the boar in batches until deeply browned on all sides, about 8-10 minutes per batch. Remove meat and set aside.
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4
Lower the heat to medium. Add the diced pancetta and cook until the fat has rendered and it begins to crisp, about 5 minutes.
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5
Add the onion, carrot, and celery (the soffritto) to the pot. Cook slowly for 10-12 minutes until softened and translucent, stirring frequently to scrape up the brown bits from the bottom.
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6
Stir in the minced garlic, rosemary, and tomato paste. Cook for 2-3 minutes until the paste turns a deep rust color and smells fragrant.
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7
Pour in the reserved marinade (including the juniper berries) or fresh red wine. Increase heat to medium-high and boil until the liquid is reduced by half.
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8
Add the crushed San Marzano tomatoes, stock, and the browned boar back into the pot. Bring to a gentle simmer.
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9
Cover with a tight-fitting lid, reduce heat to low, and braise for 2.5 to 3 hours. The meat is ready when it falls apart easily with the pressure of a fork.
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10
Once tender, use two forks to gently shred the larger chunks of boar directly in the pot, creating a thick, meaty ragù. Season with salt and pepper to taste.
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11
Bring a large pot of heavily salted water to a boil. Cook the pappardelle according to package directions, but aim for 1 minute before al dente.
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12
Using tongs, transfer the pasta directly into the ragù. Add a splash of starchy pasta water and the cold tablespoon of butter.
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13
Toss the pasta with the sauce over medium heat for 1-2 minutes until the sauce coats the wide ribbons perfectly. Remove the bay leaves before serving.
💡 Chef's Tips
If wild boar is unavailable, you can substitute with high-quality pork shoulder or even venison. Don't rush the soffritto; low and slow cooking of the vegetables develops the foundational sweetness of the sauce. Always save a cup of pasta water before draining; it is the secret to emulsifying the sauce so it clings to the noodles. The flavor of this ragù actually improves the next day, making it an excellent 'make-ahead' meal for entertaining. Crushing the juniper berries is essential; they provide the characteristic 'woodsy' note that balances the gaminess of the boar.
🍽️ Serving Suggestions
Pair with a bold, tannic red wine like a Brunello di Montalcino or a Barolo to cut through the richness. Serve with a side of crusty ciabatta bread rubbed with garlic to soak up any remaining sauce. A simple arugula salad with lemon vinaigrette provides a bright, acidic contrast to the heavy ragù. Finish each bowl with a generous shaving of Pecorino Toscano and a drizzle of spicy olive oil. Serve in warmed shallow pasta bowls to keep the wide pappardelle ribbons at the ideal temperature.