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Pappardelle al Ragù di Cinghiale
This slow-braised wild boar ragù is a cornerstone of Tuscan cucina povera, born in the forests of the Maremma and Chianti regions where cinghiale roam freely and hunters have fed their families this way for centuries. The meat is marinated in red wine overnight, then cooked low and slow until it collapses into a rich, deeply savory sauce that clings to wide ribbons of egg pasta.
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Instructions
- 1
The evening before cooking, place the wild boar chunks in a large non-reactive bowl. Pour the entire bottle of red wine over the meat, then add the rosemary sprig, bay leaves, cloves, and peppercorns. Cover tightly with plastic wrap and refrigerate for at least 12 hours, or up to 24 hours, turning the meat once halfway through.
- 2
Remove the boar from the marinade and pat each piece thoroughly dry with paper towels. Strain the marinade through a fine-mesh sieve, reserving the liquid and discarding the whole spices and herbs.
- 3
Heat the olive oil in a large, heavy-bottomed Dutch oven or terracotta pot over medium-high heat. Working in two batches to avoid crowding, sear the boar pieces for 3 to 4 minutes per side until deeply browned on all surfaces. Remove the browned meat to a plate and set aside.
- 4
Reduce the heat to medium and add the diced onion, carrot, and celery to the same pot. Cook, stirring occasionally and scraping up any brown bits from the bottom, for 8 to 10 minutes until the vegetables are completely softened and beginning to turn golden. Add the minced garlic and sage leaves and cook for 1 minute more until fragrant.
- 5
Add the tomato paste and stir it into the vegetables, cooking for 2 minutes to allow it to caramelize slightly. Return the seared boar to the pot, then pour in the reserved strained marinade. Bring to a vigorous boil and cook for 5 minutes to cook off the harsh alcohol.
