Pappardelle al Ragù di Cinghiale with Radicchio and Parmesan Salad

By Culiora

A Tuscan classic where rich wild boar is slow-cooked in a full-bodied red wine with juniper berries and herbs until it falls apart. The dish is tossed with broad ribbons of pappardelle and balanced by a crisp, bitter radicchio and shaved Parmesan salad with vinaigrette.

• Servings: 4
• Prep time: 25 min
• Cook time: 150 min
• Total time: 175 min

Ingredients

• 700 g stewing wild boar (or shoulder/neck), trimmed and finely diced or coarsely ground
• 2 tbsp olive oil
• 1 pcs yellow onion, finely chopped
• 1 pcs carrot, finely chopped
• 1 pcs celery stalk, finely chopped
• 3 clove garlic cloves, finely chopped
• 2 tbsp tomato paste
• 3 dl full-bodied red wine (preferably Chianti)
• 400 g crushed tomatoes (preferably San Marzano)
• 3 dl beef stock or game stock
• 6 pcs juniper berries, lightly crushed
• 2 pcs fresh bay leaves
• 2 pcs fresh rosemary sprigs
• 1 tsp salt
• 0.5 tsp freshly ground black pepper
• 400 g pappardelle (dried, or 500 g fresh)
• 30 g butter
• 50 g Parmesan cheese (Parmigiano-Reggiano), finely grated
• 1 pcs head of radicchio, cut into wide ribbons
• 40 g Parmesan cheese (Parmigiano-Reggiano), shaved
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar or red wine vinegar
• 1 pinch flaky sea salt and freshly ground black pepper

Instructions

1. Heat 1 tbsp of olive oil in a large Dutch oven over high heat. Brown the wild boar meat in batches so that it gets deep colour all over without braising. Remove the meat and set aside on a plate.
2. Lower the heat to medium and add the remaining olive oil to the pot. Add the onion, carrot, and celery. Sauté gently for 8–10 minutes, stirring occasionally, until soft without letting the vegetables brown. Add the garlic and tomato paste and cook for an additional 2 minutes until the paste darkens slightly.
3. Return the browned meat and any accumulated juices to the pot. Pour in the red wine and scrape up any browned bits stuck to the bottom with a wooden spoon. Allow the wine to reduce by half, about 5–7 minutes.
4. Stir in the crushed tomatoes, stock, crushed juniper berries, bay leaves, rosemary sprigs, salt, and black pepper. Bring to a boil, then reduce the heat to low and cover with a lid. Let the sauce simmer gently for about 2 to 2.5 hours until the meat is completely tender and shreds easily. Stir occasionally, adding a little more stock or water if the pot cooks dry.
5. Discard the bay leaves and rosemary sprigs. Lightly shred the meat directly in the pot using two forks so it blends seamlessly with the sauce. Season to taste with salt and black pepper.
6. Toss the salad ingredients just before serving: place the cut radicchio in a bowl, drizzle with extra virgin olive oil and balsamic vinegar, season with a pinch of flaky salt and black pepper, and top with shaved Parmesan.
7. Bring a large pot of generously salted water to a boil. Cook the pappardelle al dente according to the package instructions (usually 7–9 minutes for dried, 2–3 minutes for fresh). Reserve 1 dl of pasta water just before draining.
8. Drain the pasta and add it directly to the warm ragù along with the butter and a splash of pasta water. Toss vigorously over low heat for 1 minute until the sauce emulsifies and clings to the pasta ribbons. Fold in the finely grated Parmesan and serve immediately alongside the crisp radicchio salad.