📝 About This Recipe
Transport your senses to the rolling hills of Tuscany with this deeply savory, slow-simmered wild boar ragù. The lean, slightly gamey richness of the boar is perfectly balanced by a robust red wine reduction and aromatic herbs, creating a sauce that clings beautifully to the bell-shaped curves of campanelle pasta. This dish is a celebration of 'cucina povera' elevated to a gourmet standard, offering a soul-warming experience that is both rugged and refined.
🥗 Ingredients
The Marinade
- 1.5 pounds Wild Boar Shoulder (ground or finely hand-minced)
- 1 cup Dry Red Wine (preferably Chianti or Sangiovese)
- 4-5 pieces Juniper Berries (lightly crushed)
The Ragù Base
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 3 ounces Pancetta (finely diced)
- 1 medium Yellow Onion (finely diced)
- 1 large Carrot (finely diced)
- 1 large Celery Stalk (finely diced)
- 3 cloves Garlic (minced)
- 2 tablespoons Tomato Paste (double concentrated)
- 14 ounces Canned San Marzano Tomatoes (crushed by hand)
- 1 cup Beef or Game Stock (low sodium)
- 1 sprig Fresh Rosemary (finely chopped)
- 2 pieces Bay Leaf (dried)
Pasta and Finishing
- 1 pound Campanelle Pasta (dried, bronze-die cut preferred)
- 1/2 cup Pecorino Toscano (freshly grated)
- 1 tablespoon Unsalted Butter (cold)
- Kosher Salt and Black Pepper (to taste)
👨🍳 Instructions
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1
If time permits, marinate the wild boar in the red wine and crushed juniper berries for at least 2 hours (or overnight) in the refrigerator to mellow the gamey notes. Drain and pat dry before cooking, reserving the wine.
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2
In a heavy-bottomed Dutch oven, heat the olive oil over medium heat. Add the diced pancetta and cook until the fat renders and it becomes golden and crispy (about 5-7 minutes).
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3
Increase the heat to medium-high. Add the wild boar meat to the pot, breaking it up with a wooden spoon. Brown the meat thoroughly until no pink remains and a deep crust forms on the bottom of the pan.
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4
Add the onion, carrot, and celery (the soffritto). Sauté for 8-10 minutes until the vegetables are soft and translucent, scraping the brown bits from the bottom.
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5
Stir in the minced garlic and tomato paste. Cook for 2-3 minutes until the paste turns a deep rust color and smells sweet.
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6
Pour in the reserved marinating wine (or fresh red wine). Bring to a simmer and let it reduce by half, allowing the alcohol to cook off.
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7
Add the crushed San Marzano tomatoes, stock, rosemary, and bay leaves. Season lightly with salt and a generous crack of black pepper.
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8
Reduce the heat to the lowest setting. Cover partially and simmer very gently 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
Once the ragù is thick, dark, and fragrant, remove the bay leaves. Taste and adjust seasoning.
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10
Bring a large pot of heavily salted water to a rolling boil. Cook the campanelle pasta until it is 'al dente' (usually 1-2 minutes less than the package directions).
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11
Reserve 1 cup of starchy pasta water, then drain the pasta. Transfer the campanelle directly into the ragù pot.
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12
Add the cold butter and a splash of pasta water. Toss vigorously over medium heat for 1 minute to emulsify the sauce so it coats every flute of the pasta.
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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 rush the soffritto; slow-cooking the onions, carrots, and celery creates the foundational sweetness of the sauce. If wild boar is unavailable, you can substitute with high-quality ground pork shoulder mixed with a pinch of ground cloves and allspice. Always use a bronze-die pasta; the rough surface texture is essential for the heavy meat sauce to cling to the noodles. Be careful with salt early on, as the sauce reduces significantly and the pancetta/cheese add their own salinity. If the sauce feels too acidic, a tiny pinch of sugar or a teaspoon of balsamic vinegar can balance the flavors at the end.
🍽️ Serving Suggestions
Pair with a bold, tannic red wine like a Brunello di Montalcino or a Riserva Chianti. Serve with a side of bitter greens, such as sautéed rabe or a radicchio salad, to cut through the richness. A thick slice of toasted ciabatta rubbed with garlic is perfect for scooping up any leftover ragù. Finish with an extra drizzle of high-quality, peppery extra virgin olive oil just before serving. Offer additional grated Pecorino Toscano or even a touch of orange zest at the table for a bright aromatic lift.