Ragu di Cinghiale

  • Level: Easy
  • Total: 1 hr 45 min
  • Active: 45 min
  • Yield: 4 servings
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1 sprig rosemary

3 sage leaves 

1 teaspoon dried juniper berries 

3 tablespoons extra-virgin olive oil plus more for drizzling 

1 medium red onion, diced 

1 carrot, diced 

1 stalk celery, diced 

1 pound ground boar 

1/2 cup dry red wine, such as Chianti

One 14-ounce can pomodori pelati (whole peeled tomatoes)

Kosher salt and freshly ground black pepper 

Kosher salt and freshly ground black pepper

1 pound dried tagliatelle 

Parmesan, for sprinkling 

Chopped fresh parsley, for sprinkling


Special equipment:
a piece of cheesecloth and twine
  1. Cut a 6-by-6-inch square of cheesecloth. Break the rosemary sprig into three pieces. Place the rosemary, sage and juniper berries in the center of the cloth and use the twine to close it as a sachet.
  2. In a large pot, heat the olive oil. Add the onion, carrot and celery and cook over medium-high heat until softened and golden but not too dark, 7 to 10 minutes.
  3. Gently cut the raw boar with a knife, add to the pan and sear completely, about 5 minutes. Pour in the wine, scrape up any browned bits on the bottom of the pan, and let the wine evaporate, 4 to 5 minutes. When the smell of alcohol has vanished, break the pomodori with your hands and add them to the meat along with the herb sachet. Season with salt and pepper, mix well and reduce the heat to a gentle simmer. Cook 45 minutes to 1 hour. Remove the herb sachet.
  4. Cook the pasta in a large pot of salted boiling water and drain when still very al dente. Toss the pasta with the boar sauce. Dress with freshly grated Parmesan, a drizzle of olive oil and a sprinkle of parsley.