Country: Italy Region / Locale: Italian Servings: Servings: 4-6

Ingredients

• Pappardelle pasta – 400 g / 14 oz
• Wild boar, cubed – 1 kg / 2.2 lbs
• Red wine – 350 ml / 1.5 cups
• Olive oil – 3 tbsp / 45 ml
• Carrot, diced – 1 large
• Celery stalk, diced – 1 stalk
• Onion, diced – 1 large
• Canned tomatoes – 800 g / 28 oz
• Garlic cloves, minced – 4 cloves
• Bay leaves – 2
• Juniper berries – 5
• Thyme – 1 tsp / 1 g
• Salt – to taste
• Black pepper – to taste
• Parsley, chopped – for garnish

Instructions

1. Marinate the wild boar cubes in red wine overnight in the refrigerator.
2. Drain and reserve the wine, pat the boar dry with paper towels.
3. Heat olive oil in a large pot over medium heat. Add the carrot, celery, and onion, sauté until soft.
4. Add the minced garlic, cook for another minute.
5. Increase heat, add the wild boar, and brown on all sides.
6. Pour in the reserved wine, scrapping the bottom of the pot to deglaze.
7. Add the canned tomatoes, bay leaves, juniper berries, thyme, salt, and pepper.
8. Lower the heat, cover, and let simmer for 2 to 3 hours or until the meat is tender.
9. Cook pappardelle according to package instructions, drain, and toss with the ragu.
10. Garnish with chopped parsley before serving.

Substitutions

• Wild boar -> Pork shoulder
• Red wine -> Beef broth
• Pappardelle pasta -> Tagliatelle

Enhancements in the Next Evolution

• Use fresh tomatoes in place of canned ones for a fresher taste.
• Add a pinch of red pepper flakes for a subtle heat kick.
• Finish the ragu with a knob of butter for added richness.