Entree: Italy – Umbria – Tagliatelle al Sugo di Cinghiale (Fresh ribbon pasta served with a slow-cooked wild boar tomato ragu)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs

Total 2 hrs 30 min

Ingredients

- 12 oz (340 g) tagliatelle, fresh or dried
- 2 lb (900 g) wild boar shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 oz (60 g) pancetta, diced
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 garlic cloves, minced
- 2 tbsp (15 g) all-purpose flour
- 1 cup (240 ml) dry red wine
- 28 oz (800 g) canned whole peeled tomatoes, crushed by hand
- 2 cups (480 ml) beef or chicken broth
- 2 bay leaves
- 1 small sprig fresh rosemary
- 6 juniper berries, lightly crushed (optional)
- Salt
- Freshly ground black pepper
- 4 oz (100 g) Pecorino Romano, finely grated, plus extra for serving
- 1 tbsp (15 g) unsalted butter (optional, for finishing)

Instructions

1. Dry the wild boar cubes with paper towel, season with salt and pepper, then toss with the flour to lightly coat. Heat 2 tbsp (30 ml) olive oil in a large heavy pot over medium-high heat and brown the meat in batches until deeply colored; transfer browned pieces to a plate.
2. In the same pot add the pancetta and remaining 1 tbsp (15 ml) olive oil; cook until the fat renders and pancetta begins to crisp. Add the onion, carrot, and celery and sweat over medium heat until soft, about 8 minutes. Stir in the garlic and cook 1 minute.
3. Return the browned meat to the pot, pour in the red wine and scrape up browned bits, reducing the wine by half. Add the crushed tomatoes, broth, bay leaves, rosemary, and juniper berries. Bring to a gentle simmer.
4. Partially cover and simmer very gently for 1.5–2 hours, or until the meat is very tender and the sauce has concentrated. If sauce reduces too far, add a splash more broth. Remove rosemary stem and bay leaves; shred larger pieces of meat with two forks and return to the sauce.
5. Meanwhile, bring a large pot of salted water to a boil and cook the tagliatelle until al dente according to package or fresh-pasta timing. Reserve 1 cup (240 ml) pasta cooking water, then drain.
6. Add the drained pasta to the ragu with 1/2 cup (120 ml) reserved pasta water and the butter if using; toss over low heat until the pasta is well coated, adding more cooking water to reach desired consistency. Stir in the grated Pecorino Romano and adjust seasoning with salt and pepper.
7. Serve immediately with additional Pecorino and a drizzle of extra-virgin olive oil if desired.