📝 About This Recipe
Transport your senses to the rugged hills of Tuscany with this deeply savory, slow-cooked wild boar ragu. Unlike traditional beef sauces, wild boar offers a lean, complex nuttiness and a hint of forest-floor earthiness that evolves beautifully during a long braise in full-bodied red wine. This dish is a celebration of rustic Italian tradition, where patient cooking transforms robust game meat into a melt-in-your-mouth delicacy that clings perfectly to wide ribbons of pasta.
🥗 Ingredients
The Meat and Marinade
- 2 pounds Wild boar shoulder (trimmed and cut into 1/2-inch dice)
- 2 cups Red wine (Chianti or Sangiovese) (divided use)
- 6 pieces Juniper berries (lightly crushed)
- 2 pieces Bay leaves (fresh or dried)
The Soffritto and Aromatics
- 3 tablespoons Extra virgin olive oil (high quality)
- 4 ounces Pancetta (finely diced to provide fat and salt)
- 1 large Yellow onion (finely minced)
- 2 medium Carrots (finely minced)
- 2 pieces Celery stalks (finely minced)
- 4 pieces Garlic cloves (minced)
- 1 sprig Fresh rosemary (finely chopped)
The Braising Liquid
- 2 tablespoons Tomato paste (double concentrated)
- 28 ounces Crushed tomatoes (preferably San Marzano)
- 1 cup Beef or Game stock (low sodium)
- 1 to taste Kosher salt and black pepper (be generous with the pepper)
To Finish
- 1 pound Pappardelle pasta (fresh is best for this heavy sauce)
- 1/2 cup Pecorino Toscano or Parmesan (freshly grated)
👨🍳 Instructions
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1
In a large glass bowl, combine the diced wild boar with 1 cup of red wine, juniper berries, and bay leaves. Cover and refrigerate for at least 4 hours, or ideally overnight, to mellow the gamey flavor and tenderize the meat.
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2
When ready to cook, drain the meat and discard the marinade liquid and solids. Pat the meat thoroughly dry with paper towels; moisture is the enemy of a good sear.
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3
Heat 1 tablespoon of olive oil in a large heavy-bottomed Dutch oven over medium-high heat. Brown the boar in batches to avoid crowding the pan, cooking until a deep brown crust forms on all sides (about 6-8 minutes per batch). Remove meat and set aside.
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4
Lower the heat to medium. Add the diced pancetta to the same pot and cook until the fat has rendered and it begins to crisp, about 5 minutes.
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5
Add the onion, carrots, and celery (the soffritto) to the pot. Sauté slowly for 10-12 minutes until the vegetables are soft and the onions are translucent and golden.
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6
Stir in the minced garlic and rosemary, cooking for just 1 minute until fragrant.
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7
Clear a small space in the center of the pot and add the tomato paste. Fry the paste for 2 minutes until it turns a deep brick red, which caramelizes the sugars and adds depth.
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8
Deglaze the pot with the remaining 1 cup of red wine, scraping the bottom with a wooden spoon to release all the flavorful brown bits (the fond).
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9
Return the browned boar to the pot. Add the crushed tomatoes and the stock. Season with a pinch of salt and a generous amount of cracked black pepper.
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10
Bring the mixture to a gentle boil, then immediately reduce the heat to the lowest setting. Cover with a tight-fitting lid and simmer for 2.5 to 3 hours. The meat should be tender enough to fall apart with a fork.
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11
Remove the lid for the final 30 minutes of cooking to allow the sauce to thicken to a rich, jammy consistency.
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12
Cook the pappardelle in a large pot of salted boiling water until 1 minute shy of al dente. Reserve 1/2 cup of pasta water before draining.
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13
Toss the pasta directly into the ragu pot, adding a splash of reserved pasta water to help the sauce emulsify and coat the wide noodles perfectly.
💡 Chef's Tips
If you cannot find wild boar, high-quality venison or even a mix of pork shoulder and lamb makes a suitable substitute. Always pat the meat dry before searing; if the meat is wet, it will steam rather than brown, losing that essential Maillard reaction flavor. Don't skip the juniper berries—they provide the classic 'forest' aroma that defines a traditional game ragu. If the sauce looks too dry during the long simmer, add a splash more stock or water to keep the meat submerged. This ragu actually tastes better the next day, as the flavors have more time to meld and mature in the refrigerator.
🍽️ 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 sourdough bread rubbed with a garlic clove to soak up every drop of sauce. A simple arugula salad with lemon vinaigrette provides a necessary acidic brightness to balance the heavy meat. Top with a dollop of fresh ricotta cheese for a creamy contrast to the rustic textures. Finish the dish with a generous grating of aged Pecorino Toscano for an authentic salty punch.