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Ragù di Cinghiale Recipe Guide

Ragù di Cinghiale

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Course Main Course
Cuisine Italian

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.