📝 About This Recipe
A rustic yet refined Italian classic, this ragù highlights the lean, slightly gamey profile of guinea fowl, which offers a deeper flavor than traditional chicken. Slow-cooked in a base of aromatic soffritto, dry white wine, and woodsy juniper berries, the meat transforms into a melt-in-your-mouth sauce that clings perfectly to wide ribbons of pasta. It is a sophisticated, warming dish that brings the soul of the Italian countryside to your dinner table.
🥗 Ingredients
The Poultry
- 1 piece Whole Guinea Fowl (approx. 1.2kg, jointed into 6-8 pieces)
Aromatics and Base
- 3 tablespoons Extra Virgin Olive Oil
- 100 grams Pancetta (finely diced)
- 1 large Yellow Onion (finely minced)
- 2 medium Carrots (finely diced)
- 2 pieces Celery Stalks (finely diced)
- 3 Garlic Cloves (minced)
- 5-6 pieces Juniper Berries (lightly crushed)
Liquids and Herbs
- 1 cup Dry White Wine (such as Pinot Grigio or Vermentino)
- 2 tablespoons Tomato Purée (double-concentrated paste)
- 400 grams Canned San Marzano Tomatoes (crushed by hand)
- 500 ml Chicken Stock (low sodium, kept warm)
- 1 sprig Fresh Rosemary (tied with kitchen twine)
- 1 piece Bay Leaf (dried)
For Serving
- 500 grams Pappardelle Pasta (fresh or high-quality dried)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 2 tablespoons Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Pat the guinea fowl pieces dry with paper towels and season generously with salt and black pepper. This ensures a better sear and deeper flavor.
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2
Heat the olive oil in a large, heavy-bottomed Dutch oven over medium-high heat. Brown the guinea fowl pieces in batches until the skin is golden and crisp, about 5-6 minutes per side. Remove and set aside.
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3
In the same pot, add the diced pancetta. Cook over medium heat until the fat has rendered and the pancetta is starting to turn golden brown.
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4
Add the onion, carrot, and celery (the soffritto) to the pot. Sauté slowly for about 8-10 minutes until the vegetables are soft and translucent, but not browned.
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5
Stir in the minced garlic and crushed juniper berries. Cook for another 2 minutes until fragrant, being careful not to burn the garlic.
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6
Add the tomato paste and stir constantly for 2 minutes to 'toast' the paste, which deepens the color and removes the raw metallic taste.
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7
Pour in the white wine to deglaze the pan, scraping up all the brown bits (fond) from the bottom with a wooden spoon. Let the wine reduce by half.
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8
Return the guinea fowl pieces to the pot. Add the crushed tomatoes, the rosemary sprig, the bay leaf, and enough chicken stock to just cover the meat.
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9
Bring to a gentle simmer, then reduce heat to very low. Cover with a tight-fitting lid and cook for 1.5 to 2 hours, or until the meat is falling off the bone.
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10
Carefully remove the guinea fowl pieces from the sauce. Discard the skin and bones, and shred the meat into bite-sized pieces using two forks.
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11
Discard the rosemary sprig and bay leaf. Return the shredded meat to the pot. If the sauce is too thin, simmer uncovered for 10-15 minutes to thicken.
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12
Cook the pappardelle in a large pot of salted boiling water until al dente. Reserve one cup of the pasta cooking water before draining.
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13
Toss the pasta directly into the ragù. Add a splash of the reserved pasta water and a handful of Parmigiano-Reggiano, tossing vigorously to emulsify the sauce so it coats every strand.
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14
Taste and adjust seasoning with salt and pepper. Serve immediately in warmed bowls, garnished with more cheese and fresh parsley.
💡 Chef's Tips
Don't skip browning the meat; that caramelization is the foundation of the ragù's depth. If you can't find guinea fowl, pheasant or high-quality dark-meat chicken are excellent substitutes. Crush the juniper berries only slightly to release their oils without making the sauce gritty. Make the ragù a day in advance if possible; the flavors develop significantly after a night in the refrigerator. Always finish the pasta in the sauce rather than topping plain pasta with the sauce for the best texture.
🍽️ Serving Suggestions
Pair with a medium-bodied Italian red wine like a Chianti Classico or a Barbera d'Asti. Serve with a side of charred broccolini or sautéed kale with lemon and chili flakes. A piece of crusty, toasted sourdough bread is essential for mopping up any leftover sauce. Finish the meal with a light lemon sorbet to cleanse the palate after the rich, savory ragù.