Tuscan Wild Boar Ragu with Pappardelle Pasta
This delicious Tuscan wild boar ragu recipe with pappardelle is one of the most classic and popular ways to eat wild boar in Italy. The addition of local black olives adds a briny, salty punch that cutes through the richness of the ragu.
Ingredients
-1lb 9oz boneless wild boar shoulder. You can use pork shoulder if you are not able to source the boar.
-4-5 tbsp extra virgin olive oil
-4 thick slices rindless smoked fatty bacon or pancetta cut into ½in slices
-1 large onion, finely chopped
-2 large carrots, peeled and finely chopped
-2 stalks celery, finely chopped
-4 garlic cloves, crushed
-2½ oz small pitted black olives
-2 tsp juniper berries, lightly crushed in a pestle and mortar
-18fl oz Chianti wine
-14oz can chopped tomatoes
-2 tbsp tomato puree
- 1 beef stock cube
-2 large bay leaves
-3 sprigs fresh thyme
-1 rosemary stalk, around 4in long, leaves finely chopped
-2 tsp caster sugar
-flaked sea salt and freshly ground black pepper
-freshly cooked pappardelle pasta
Method
Cut the boar into chunky pieces, each around 1in. Trim off any really hard fat or sinew as you go. Season the meat really well with salt and pepper. Heat two tablespoons of the oil in a large frying pan.
Fry the boar in two batches over a medium-high heat until nicely browned on all sides, turning every now and then and adding more oil if necessary. As soon as the boar is browned, transfer to a large Dutch oven.
Pour a little more oil into the pan in which the boar was browned and fry the bacon for 2-3 minutes, or until the fat crisps and browns. Add to the Dutch oven with the boar. Add a touch more oil to the frying pan and sauté the chopped onion, carrots and celery over a low heat for five minutes, stirring often until beginning to soften.
Stir the garlic, olives and crushed juniper berries into the pan and cook for two minutes more. Add to the Dutch oven with the meat and add the wine.
Stir in the tomatoes, tomato purée and 18fl oz of cold water. Crumble in the stock cube, add all the herbs and the sugar and bring to a low simmer.
Stir well, cover with a lid, reduce the heat to low and leave to simmer very gently for 2½-31/2 hours, or until the boar is completely tender and falling apart.
Remove the lid every now and then and stir. If the liquid reduces too much, add a little extra water. The sauce should be fairly thick when you are finished, but not at all dry. Remove the thyme and rosemary stalks and bay leaves. Season to taste with salt and pepper.
Toss the ragù with freshly cooked pappardelle pasta and serve.