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Ingredients
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Wild Boar Ragu Bianco
Mushrooms & Finishing
Method
Wild Boar Ragu Bianco
- 1
Prepare the meat
Pat the cubed wild boar dry with paper towels. Season with 1 1/2 tsp salt and 3/4 tsp black pepper. Lightly dust the cubes with the 3 tablespoons of flour, shaking off excess.
- 2
Brown the meat
Heat 2 tablespoons olive oil and 1 tablespoon butter in a large heavy-bottomed braising pot over medium-high heat until shimmering. In batches (do not overcrowd), add the floured boar cubes and brown on all sides until a deep mahogany color develops, about 6–8 minutes per batch. Transfer browned meat to a plate and repeat until all meat is browned. Add a splash more oil if needed.
- 3
Render pancetta and sweat vegetables
Reduce heat to medium. Add the diced pancetta/guanciale to the pot and cook until fat renders and edges are crisp, about 4–5 minutes. Add remaining 2 tablespoons olive oil if the pot is dry. Add the chopped onion, celery, and carrot and sauté until translucent and beginning to color, about 8–10 minutes. Add the crushed garlic, rosemary and thyme and cook 1 minute until fragrant.
- 4
Deglaze and simmer
Pour in the 250 ml white wine to deglaze, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce by about half, 4–6 minutes. Return the browned boar and any accumulated juices to the pot. Add the 600 ml chicken stock, 120 ml milk, and the bay leaf. Bring to a gentle simmer, then reduce heat to low so the liquid barely bubbles. Partially cover and simmer gently until the meat is tender and easily shredded with a fork, about 2 to 2 1/2 hours. Stir occasionally and check liquid level — add up to 120 ml additional stock if it reduces too quickly.
- 5
Finish ragu
When meat is tender, remove it to a cutting board. Shred or chop coarsely with two forks and return to the pot. Remove the bay leaf. Stir in the lemon zest (if using) and 1 tablespoon chopped parsley. Adjust seasoning with remaining 1/2 tsp salt and 1/4 tsp black pepper, or to taste. Keep warm on the lowest heat setting while preparing mushrooms and pasta.
Mushrooms & Assembly
- 6
Cook the mushrooms
Heat 1 tablespoon olive oil and 1 tablespoon butter in a wide skillet over high heat until hot but not smoking. Add the sliced mushrooms in a single layer (work in batches if necessary) and let them sear without stirring for 2–3 minutes to get color. Stir, add the chopped shallot, and continue to cook until mushrooms are nicely browned and any released liquid has evaporated, about 5–7 more minutes. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Remove from heat and set aside.
- 7
Cook the pasta
Bring a large pot of salted water to a rolling boil. Cook 400 g pappardelle or tagliatelle according to package instructions until al dente. Reserve 1 cup (about 240 ml) pasta cooking water, then drain the pasta.
- 8
Combine pasta, ragu and mushrooms
Add the shredded boar ragu to the skillet with mushrooms (or transfer mushrooms to the braising pot). Toss in the drained pasta and add 120–180 ml of reserved pasta water as needed to loosen the sauce and coat the noodles. Cook together over medium heat for 1–2 minutes so pasta absorbs sauce. Taste and adjust seasoning.
- 9
Finish and serve
Turn off heat and stir in 1 tablespoon chopped parsley and the grated Pecorino or Parmesan if using. Divide among 4–6 plates (depending on appetite). Garnish with an extra sprinkle of cheese and remaining parsley. Serve immediately.