Ragù di Cinghiale Recipe Guide
Ragù di Cinghiale
Equipment
- Equipment Needed
- Large pot, sharp knife, cutting board, wooden spoon, ladle.
Ingredients
- Ingredients:
- 2 pounds 900g wild boar meat, cubed or ground
- 1 large onion finely diced
- 2 medium carrots finely diced
- 2 celery stalks finely diced
- 4 garlic cloves minced
- 3 tablespoons olive oil
- 1 cup dry red wine
- 1 cup tomato puree
- 1 tablespoon tomato paste
- 1 sprig fresh rosemary
- 2 bay leaves
- 1 teaspoon juniper berries optional
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
- 1 pound 450g pappardelle or your favorite pasta.
Instructions
- Step-by-Step Method:
- Marinate the Meat (Optional): If using cubed wild boar, marinate it overnight in red wine with rosemary and juniper berries to tenderize and infuse flavors.
- Prepare the Base: In a large pot, heat olive oil over medium heat. Add onion, carrot, and celery, sautéing until softened (about 8 minutes). Add garlic and cook until fragrant.
- Brown the Meat: Increase the heat to medium-high. Add the wild boar, browning it on all sides. This step locks in the flavors.
- Deglaze the Pot: Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let it simmer for 5 minutes.
- Build the Sauce: Stir in tomato puree, tomato paste, rosemary, bay leaves, and juniper berries. Season with salt and pepper.
- Simmer: Reduce the heat to low. Cover the pot and simmer gently for 3 hours, stirring occasionally. Add water or broth if the sauce becomes too thick.
- Cook the Pasta: In the last 30 minutes of simmering, prepare your pasta in salted boiling water until al dente.
- Combine: Toss the pasta with the sauce, coating each strand thoroughly. Serve with a sprinkle of parsley.
- Tips and Variations:
- Substitution for Wild Boar: If wild boar is unavailable, use pork shoulder or a mix of beef and pork for a similar texture.
- Dietary Adjustments: For gluten-free diners, substitute gluten-free pasta.
- Enhancements: Add a pinch of red chili flakes for a spicy kick.
- Resting Time: Allow the sauce to stand for 30 minutes after cooking; the flavors will meld beautifully.
Ragù di Cinghiale, a rich and flavorful wild boar sauce, originates from Tuscany and Umbria in Italy. This hearty dish celebrates the robust flavors of the region, where wild boar is commonly hunted and used in traditional cooking. From my own personal experience, this dish is a perfect example of Italian slow cooking, delivering deep, earthy flavors that only improve over time. Let me show you how I make it.
Notes on What to Expect:
The ragù will be thick, hearty, and aromatic, with a deep, savory flavor. The wild boar gives it a unique gamey richness that pairs wonderfully with wide pasta like pappardelle. The long cooking time ensures tender meat that almost melts into the sauce.
Recipe Details:
- Prep Time: 20 minutes
- Cook Time: 3.5 hours
- Time to Stand: 30 minutes
- Total Time: 4 hours 20 minutes
- Ease of Cooking: Moderate
- Servings: 6
- Calories per Serving: ~450
- Cost of Ingredients: Moderate to high (depending on wild boar availability)
- Cuisine: Italian
- Course: Main
Equipment Needed:
Large pot, sharp knife, cutting board, wooden spoon, ladle.
Ingredients:
- 2 pounds (900g) wild boar meat, cubed or ground
- 1 large onion, finely diced
- 2 medium carrots, finely diced
- 2 celery stalks, finely diced
- 4 garlic cloves, minced
- 3 tablespoons olive oil
- 1 cup dry red wine
- 1 cup tomato puree
- 1 tablespoon tomato paste
- 1 sprig fresh rosemary
- 2 bay leaves
- 1 teaspoon juniper berries (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- 1 pound (450g) pappardelle or your favorite pasta.
- > Go get the must-have equipment and ingredients for creating a Savory #Ragù di Cinghiale now.
Step-by-Step Method:
- Marinate the Meat (Optional): If using cubed wild boar, marinate it overnight in red wine with rosemary and juniper berries to tenderize and infuse flavors.
- Prepare the Base: In a large pot, heat olive oil over medium heat. Add onion, carrot, and celery, sautéing until softened (about 8 minutes). Add garlic and cook until fragrant.
- Brown the Meat: Increase the heat to medium-high. Add the wild boar, browning it on all sides. This step locks in the flavors.
- Deglaze the Pot: Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let it simmer for 5 minutes.
- Build the Sauce: Stir in tomato puree, tomato paste, rosemary, bay leaves, and juniper berries. Season with salt and pepper.
- Simmer: Reduce the heat to low. Cover the pot and simmer gently for 3 hours, stirring occasionally. Add water or broth if the sauce becomes too thick.
- Cook the Pasta: In the last 30 minutes of simmering, prepare your pasta in salted boiling water until al dente.
- Combine: Toss the pasta with the sauce, coating each strand thoroughly. Serve with a sprinkle of parsley.
Tips and Variations:
- Substitution for Wild Boar: If wild boar is unavailable, use pork shoulder or a mix of beef and pork for a similar texture.
- Dietary Adjustments: For gluten-free diners, substitute gluten-free pasta.
- Enhancements: Add a pinch of red chili flakes for a spicy kick.
- Resting Time: Allow the sauce to stand for 30 minutes after cooking; the flavors will meld beautifully.
- > Go get the must-have equipment and ingredients for creating a Savory #Ragù di Cinghiale now.
Nutritional Information (Per Serving):
- Calories: ~450
- Protein: 25g
- Fat: 18g
- Carbohydrates: 45g
I hope this guide has made creating Ragù di Cinghiale seem a little less daunting. Have you tried this recipe or a variation before? Please, be honest, and let me know in the comments below. I love hearing feedback from real people like you, so don’t hesitate to leave your honest thoughts!
Hello all,
Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>