Make This Authentic Tuscan Wild Boar Ragu
Longing for a taste of Tuscany? Take a look at their regional dish, wild boar ragu! Read on for our recipe.
There are many glorious Tuscan dishes that use wild boar, or ‘cinghiale’ as they call it, but the most famous is their wild boar ragu. Best served with handmade pappardelle pasta and a sprinkle of fresh parmesan to finish.
Pappardelle is perfect for wild boar ragu because of its wide, flat, and long shape. The shredded meat clings to the wide strands and soaks up the rich flavours, making each mouthful more divine than the last.
The best way to describe the taste of wild boar ragu is a mix between pork and venison. Slowly cooking this meat will enhance the flavours and make it incredibly tender.
As well as being full of flavour, it is extremely healthy, high in protein and low in calories, fat and cholesterol. A win-win!
Cooking times can vary from 2-14 hours, so it is completely up to you how long you want to simmer your wild boar ragu in its luscious red wine and tomato sauce. This warming, hearty dish is perfect for an autumn or winter evening.
Every family in Tuscany has developed their own way of making wild boar ragu; aside from the authentic meat and tomatoes, you can opt to add in different vegetables and spices. S9me even use Dried Trompette Mushrooms for extra flavour.
We have found the perfect recipe for you to make at home and achieve a true taste of Tuscany. Read on below!
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Ingredients
- 750g wild boar
- 400g pappardelle pasta
- 500ml red wine (Italian)
- Beef stock
- 1 finely chopped onion
- 1 finely chopped carrot
- 1 finely chopped celery stick
- 1 clove of crushed garlic
- 1 sprig of rosemary
- 2 bay leaves
- 2 tsp juniper berries
- 500g tomato puree or passata
- Olive oil
- Salt and pepper to taste
- Fresh parmesan
Method
- Dice the wild boar into 3cm cubes and place in a mixing bowl, covering with red wine for at least 6 hours – overnight works best!
- After the meat has finished marinating, add olive oil to a pan over a medium heat. Add your finely chopped onion, carrot, celery and sweat the vegetables until translucent.
- Add your garlic and continuing frying.
- Separate the meat from the wine and add to the pan. Fry for around 5 minutes until brown all over.
- Add the tomato puree and the wine from the marinade bowl and let the alcohol cook off.
- Next add your beef stock and aromatics – bay leaves, rosemary and juniper berries – and stir well.
- Cover with a lid and reduce the heat to simmer for 3 hours (simmer for longer if you have the time, as this enhances the flavours).
- When the wild boar ragu is almost done cooking, put a pot of water onto boil and cook your pasta. Add a fistful of salt once it starts to boil, then add your pappardelle. Once ready, drain your pasta and save a cup of pasta water.
- Keep an eye on your ragu; it will be ready once the wild boar has broken down into tender shreds, and the sauce has significantly reduced.
- If the wild boar ragu is ready, remove the bay leaves and sprigs of rosemary.
- Transfer your pasta into the pot of ragu and toss gently to make sure it is all coated. Add the cup of pasta water to make sure the pasta is glossy.
- Serve your wild boar ragu with pappardelle and sprinkle fresh parmesan on top to finish. Buonissimo!
Buy minced wild boar by visiting our Game Meat section. You’ll find other rare and game meats we’re making available in the UK.
