Pappardelle with Wild Boar Ragu

Pair with Guadagni Zinfandel

Yield: 4


  • Extra virgin olive oil
  • 1 boneless wild boar shoulder (about 2.5 pounds), cut into 1/2-inch pieces
  • Kosher salt
  • Freshly ground black pepper
  • 4 garlic cloves, peeled and smashed
  • 2 medium carrots, sliced lengthwise then coarsely chopped
  • 2 celery ribs, sliced lengthwise then coarsely chopped
  • 2 medium red onions, coarsely chopped
  • ½ cup crushed San Marzano tomatoes
  • 1/2 cup tomato paste
  • 2 teaspoons juniper berries
  • 2 cups hearty red wine
  • 3 bay leaves
  • 2 large sprigs of fresh rosemary
  • 1 pound fresh pappardelle pasta
  • Freshly grated Parmesan for serving


  1. Heat a large, heavy-bottomed pot or dutch oven over medium high heat and coat the bottom with a generous amount of olive oil, about 3 tablespoons. Season the meat liberally with salt and freshly ground black pepper add to the hot pan in batches, being careful not to over-crowd the pan. Let the boar brown and caramelize thoroughly before removing from the pot to set aside.
  2. Drain the remaining olive oil from the pot and return it to a burner set over medium-high heat. Add a tablespoon of fresh olive oil, the garlic, chopped carrots, celery, onion and a pinch of salt and pepper to the pan and sauté until nicely browned, about 5-7 minutes.
  3. Return the browned boar to the pot with the vegetable mixture and add the crushed tomatoes, tomato paste, and juniper berries. Stir to combine and allow to cook for 2 to 3 minutes.
  4. Add the wine, stir, and increase temperature to high. Bring to a boil then reduce to a simmer and allow the wine reduce by about half.
  5. Once reduced, add enough water to the pan so it covers the meat mixture by about one inch. Add the bay leaves and rosemary sprigs and season with a generous pinch of salt. Return the mixture to a boil over high heat and then reduce to low and simmer, covered, for 3 hours, adding water as necessary as the liquid reduces.
  6. With about 30 minutes of cooking time remaining, remove the lid and allow the sauce to thicken and reduce while it simmers.
  7. Bring a large pot of salted water to a boil and add your pappardelle, cooking until just a dente. Drain the pasta, reserving about ½ cup of the pasta cooking liquid. Add pasta to ragu, toss, and allow to cook together over low to medium heat for about 3-4 minutes, adding reserved pasta water to thin the sauce if necessary.
  8. Divide pasta mixture into bowls, top with fresh Parmesan, and serve.


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