Description
A rich, hearty Tuscan-style ragu made with wild boar, slow-simmered in red wine and herbs, served over wide pappardelle pasta. This rustic Italian dish is perfect for special occasions or cozy dinners.
Ingredients
1.5 lbs wild boar shoulder, cut into small cubes
1/2 cup red wine (Chianti or similar)
2 tablespoons olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
3 cloves garlic, minced
1 tablespoon tomato paste
1 (14 oz) can crushed tomatoes
1 bay leaf
1 sprig rosemary
1/2 teaspoon dried thyme
Salt and black pepper to taste
1/2 cup beef or game stock
12 oz pappardelle pasta
Grated Parmigiano-Reggiano, for serving
Instructions
- Marinate the wild boar meat in red wine for at least 4 hours or overnight. Drain and pat dry before cooking.
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the wild boar pieces on all sides in batches. Set aside.
- In the same pot, add chopped onion, carrot, and celery. Sauté for 8-10 minutes until softened and lightly browned.
- Stir in the garlic and tomato paste, cooking for 1-2 minutes.
- Add the crushed tomatoes, stock, bay leaf, rosemary, thyme, and browned meat. Season with salt and pepper.
- Bring to a simmer, cover partially, and reduce heat to low. Cook slowly for 2–2.5 hours, stirring occasionally, until the meat is tender and the sauce is rich and thick.
- Cook the pappardelle in salted boiling water according to package instructions. Drain.
- Remove bay leaf and rosemary sprig from the sauce. Taste and adjust seasoning.
- Toss the cooked pasta with the ragu, or serve the sauce ladled generously over the noodles.
- Top with freshly grated Parmigiano-Reggiano before serving.
Notes
Substitute wild boar with pork shoulder or beef chuck if unavailable.
Add pancetta or guanciale for extra flavor.
A pinch of red pepper flakes adds heat.
Ragu can be made ahead; flavors deepen overnight.
Freeze ragu (without pasta) for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 560 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 90 mg
