Pasta Ragù di Cinghiale alla Toscana (Italian Wild Boar Pasta Sauce)

Pappardelle con ragu di cinghiale alla Toscana is a rich and hearty wild boar ragù recipe comes from Tuscany, although wild boar ragu with pasta is popular in a number of other Italian regions too. To many people, wild boar ragù sounds rather exotic and luxurious. But, surprisingly, wild boar has been hunted and eaten by humans for thousands of years and is used in traditional recipes in many parts of the world. Here in Italy, wild boar are hunted and farmed throughout the country. The meat is used to make salami and cooked in various ways, although mostly braised or stewed. One of the most well-known wild boar dishes is pappardelle with wild boar ragù, which originated in Tuscany where it is often thought of as ‘the’ regional dish.

wild boar or pork (500 g)
pappardelle, tagliatelle or other pasta (400 g)

Marinade:
1 onion, halved
1 carrot, cut into large pieces
1 stalk celery, cut into large pieces
2-3 bay leaves
2 tsp. juniper berries
2 cloves garlic peeled
1 sprig rosemary
red wine (1 L)
black pepper, freshly ground

For the Sauce:
tomato passata or peeled tomatoes (500 g)
1 onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
2 bay leaves
2 cloves garlic, peeled
3-4 Tbsp. extra virgin olive oil
1 glass red wine
sea salt
black pepper, freshly ground

Wash the wild boar meat, cut it into chunks and put it in a large bowl.

Add the onion (peeled and cut in half) and the carrot and the celery in large pieces, the 2 peeled cloves of garlic, the bay leaves, the juniper berries, the rosemary and some black pepper.

Cover with red wine and mix.

Cover the container with plastic wrap or a lid and allow to stand in the refrigerator for 12-24 hours.

Once the necessary time has passed, drain the meat and eliminate the vegetables and herbs. You can cut the meat into smaller pieces if preferred.

Make the Ragu:
Heat the extra virgin olive oil in a large frying pan or skillet and fry the garlic carrot, celery and onion slightly Add the bay leaves

Add the wild boar meat and brown it on all sides. Add the red wine and let the alcohol evaporate. Lower the flame and cook for about 10 minutes.

Add the tomato pulp, peeled tomatoes and a pinch of salt and pepper and cook with the flame reduced to a minimum for about 2 hours (depending on the size of the pieces of wild boar and how old it is. Stir occasionally and add some beef stock or water if the sauce seems dry.

While the ragu is cooking put a pot of water onto boil for the pasta. Add salt once it starts to boil and bring to the boil again. When you are ready to serve your wild boar ragu, cook the pasta al dente according to the instructions on the packet. Once ready, save a cup of the cooking water and drain the pasta.

If you are reheating the ragu and it seems dry add some of the pasta cooking water. Remove the bay leaves and garlic cloves and add the pasta to the ragu and mix together carefully. You don’t want to break the pasta ribbons.

Serve immediately. (Italians don't normally add grated cheese to this dish or chopped parsley)

Makes 4 servings.

Cook's Notes:  Cooking times don't include marinating for 12 hours. If you can't find wild boar, this recipe can be made with pork shoulder. Cooking times may differ.