Entree: Italy – Tuscany – Pappardelle al Cinghiale (Wide ribbon pasta with slow-braised wild boar ragu)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs 45 min

Total 3 hrs 10 min

Ingredients

- 12 oz (340 g) pappardelle pasta
- 1 lb (454 g) wild boar shoulder, trimmed and coarsely chopped
- 3 oz (85 g) pancetta, diced
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 1 medium carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 cloves garlic, minced
- 1 cup (240 ml) dry red wine
- 14 oz (400 g) canned whole plum tomatoes, crushed by hand
- 1 cup (240 ml) beef or game stock
- 1 tbsp (15 ml) tomato paste
- 2 sprigs fresh rosemary
- 2 bay leaves
- 4 juniper berries, lightly crushed
- Salt to taste
- Freshly ground black pepper to taste
- 1/2 cup (50 g) grated Pecorino Toscano or Parmesan, for serving

Instructions

1. Pat the wild boar dry and season lightly with salt and pepper. In a large heavy pot or Dutch oven, heat 1 tbsp (15 ml) olive oil over medium-high heat and brown the boar in batches until well caramelized; remove and set aside.
2. Add the pancetta and remaining 2 tbsp (30 ml) olive oil to the pot and cook until the fat renders and pieces are crisp. Stir in the chopped onion, carrot, and celery and cook over medium heat until softened, about 8–10 minutes.
3. Add the minced garlic and cook 1 minute. Stir in the tomato paste and cook 1–2 minutes to deepen the flavor. Deglaze with the red wine, scraping up browned bits, and reduce by half.
4. Return the browned boar to the pot. Add crushed tomatoes, beef stock, rosemary sprigs, bay leaves, and juniper berries. Bring to a gentle simmer, then reduce heat to low, cover partially, and braise gently until the meat is very tender, about 2 to 2½ hours.
5. When the meat is tender, remove rosemary sprigs and bay leaves. Use a fork or tongs to shred or coarsely chop the meat into bite-sized pieces, then return to the sauce. Adjust seasoning with salt and pepper and simmer uncovered to thicken the ragu to a spoon-coating consistency, about 15–20 minutes.
6. Meanwhile, cook the pappardelle in a large pot of boiling salted water according to package instructions until al dente. Reserve 1 cup (240 ml) pasta cooking water, then drain.
7. Toss the cooked pappardelle with the ragu, adding reserved pasta water a few tablespoons at a time if needed to marry the sauce and pasta. Serve immediately with grated Pecorino Toscano and a grind of black pepper.