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Loading...A signature dish of the Tuscan countryside, slow-braised wild boar ragù is simmered with juniper, rosemary, and Chianti until fork-tender, then tossed with wide ribbons of fresh pappardelle. Deeply savory, aromatic, and unapologetically rustic, this is the kind of bowl that defines a long Sunday lunch in a stone farmhouse.
Prep Time25 mins
Cook Time200 mins
Total Time225 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 640 kcalCalories
- 24 gFat
- 8 gSaturated Fat
- 62 gCarbs
- 5 gFiber
- 9 gSugar
- 38 gProtein
- 760 mgSodium
- 980 mgPotassium
- 180 mgCalcium
- 6 mgIron
- 18 mgVitamin C
- 240 mcgVitamin A
Ingredients
For the Wild Boar Ragù
- 2 lb wild boar shoulder, trimmed and cut into 2-inch chunks
- 1 cup Chianti or other dry red wine, plus 1 cup for marinating
- 3 tbsp extra-virgin olive oil
- 1 large yellow onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 can (28 oz) crushed San Marzano tomatoes
- 1 cup beef or game stock
- 6 juniper berries, lightly crushed
- 2 bay leaves
- 1 sprig fresh rosemary
- 1 strip orange zest (optional)
- 1 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
For the Pasta and Finishing
- 1 lb fresh pappardelle (or 12 oz dried)
- 2 tbsp kosher salt for the pasta water
- 2 tbsp extra-virgin olive oil
- 3/4 cup freshly grated Pecorino Toscano, plus more for serving
- 2 tbsp chopped fresh flat-leaf parsley
- Cracked black pepper, to finish
Directions
- If time allows, marinate the boar chunks in 1 cup of Chianti with a bay leaf and a few peppercorns for 6 to 12 hours in the refrigerator; drain and pat very dry before cooking.
- Heat 2 tablespoons of olive oil in a heavy Dutch oven over medium-high heat. Sear the boar in batches until deeply browned on all sides, about 3 minutes per side; transfer to a plate.
- Reduce heat to medium, add the remaining 1 tablespoon of oil, and sauté the onion, carrot, and celery until soft and lightly golden, 8 to 10 minutes. Stir in the garlic and cook 1 minute more.
- Add the tomato paste and cook, stirring, until it turns brick-red, about 2 minutes. Pour in 1 cup of Chianti and scrape up any browned bits; simmer until reduced by half, about 4 minutes.
- Return the boar to the pot with the crushed tomatoes, stock, juniper berries, bay leaves, rosemary, and orange zest. Season with salt and pepper, bring to a gentle simmer, then cover and cook on low for 2 1/2 to 3 hours, until the meat shreds easily with a fork.
- Remove and discard the herb sprigs, bay leaves, and orange zest. Shred the boar in the pot using two forks and stir; simmer uncovered for 15 minutes to thicken the sauce, then taste and adjust seasoning.
- Bring a large pot of water to a rolling boil, add the 2 tablespoons of salt, and cook the pappardelle until just al dente (about 2 to 3 minutes for fresh, 8 to 10 for dried). Reserve 1 cup of pasta water before draining.
- Heat the olive oil in a wide skillet over medium heat, add about 4 cups of the ragù, and warm through. Add the drained pasta and a splash of pasta water; toss vigorously for 30 seconds to coat every ribbon.
- Plate the pasta, shower generously with Pecorino, scatter the parsley, finish with cracked pepper, and serve immediately with extra cheese at the table.
Cook’s Notes
- Wild boar can be substituted with pork shoulder plus 1 teaspoon of smoked paprika and a splash of red wine vinegar to mimic the gamier profile.
- Marinating the meat overnight in red wine with juniper and bay is a Tuscan hunter's trick that tenderizes and deepens the flavor dramatically.
- Fresh egg pappardelle only needs 2 to 3 minutes in boiling water; do not overcook or the ribbons will tear when tossed.
- The ragù tastes even better the next day, so make it a day ahead and reheat gently with a splash of stock.
- Toast the juniper berries in a dry pan for 20 seconds before crushing to release their piney, peppery aroma.
