Fettucine Al Cinghiale (or Gf Penne) Recipe

Make pasta dough (if making fettucine)

On a clean work surface mound flours and make a well in the center. Crack eggs into the well, add 1 tablespoon olive oil and 1/2 tsp salt. Using a fork, gradually incorporate flour into the eggs until a shaggy dough forms. Knead 8–10 minutes until smooth and elastic; if too dry, add up to 2 tablespoons water. Wrap in plastic and rest 30 minutes at room temperature.

Roll and cut fettucine

Divide dough into 4 portions. Flatten a piece and pass through a pasta machine from thick to thinner settings until about 1.5–2 mm (or use a rolling pin). Dust with semolina or flour and cut into 1/4" wide strips. Toss lightly to prevent sticking and set aside on a lightly floured tray. If using GF penne, skip to cooking step.

Cook pasta

Bring a large pot of water to a rolling boil, add 1 tablespoon coarse salt. For fresh fettucine, cook 2–3 minutes until al dente. For GF penne follow package instructions and cook to al dente (usually 8–10 minutes). Reserve 1 to 1 1/2 cups pasta cooking water, then drain pasta, keeping some water for finishing.

Dry the boar pieces with paper towels and season with 1 tsp salt and 1/2 tsp black pepper.

In a heavy Dutch oven or wide braising pan over medium-high heat, add 2 tablespoons olive oil and 1 tablespoon butter. When shimmering, brown the boar in batches (do not overcrowd) until well caramelized on all sides, about 4–6 minutes per batch. Transfer browned meat to a plate and set aside.

Lower heat to medium and add remaining 1 tablespoon olive oil. Add diced carrots, celery and onion (soffritto) and a pinch of salt. Sweat, stirring occasionally, until vegetables are soft and translucent, about 8–10 minutes. Add smashed garlic and cook 1 minute until fragrant.

Stir in 2 tablespoons tomato paste and cook 2–3 minutes, stirring, until it darkens slightly (this deepens flavor). Deglaze the pan with 1 cup dry red wine, scraping up browned bits from the bottom; reduce wine by half, about 3–5 minutes.

Return browned boar and any accumulated juices to the pot. Add crushed tomatoes, 3 cups beef or game stock, 2 bay leaves, 3 thyme sprigs, 6 lightly crushed juniper berries, and optional rosemary. Bring to a gentle simmer.

Reduce heat to low, cover partially with lid and braise slowly until meat is very tender and sauce has reduced and concentrated, about 2 to 2.5 hours. Stir every 20–30 minutes and skim fat or foam from the surface as needed. If sauce reduces too quickly, add small amounts of stock or water to maintain a gentle simmer.

Once meat is tender, remove bay leaves, thyme sprigs and rosemary. If you prefer a smoother sauce, shred large pieces of boar with two forks or briefly pulse 1–2 times in a food processor—retain some texture. Adjust seasoning with remaining 1/2 tsp salt, remaining 1/2 tsp black pepper and 1 tsp brown sugar if tomatoes taste too acidic.

Finish the ragù by stirring in 1/4 cup milk or cream if using; this mellows acidity and enriches the sauce. Warm through 2 minutes then turn off heat.

In a large sauté pan over medium heat, warm 1 teaspoon olive oil. Add the drained pasta and 1 cup of reserved pasta cooking water and half of the ragù (reserve some ragù for topping). Toss gently to combine, adding more pasta water a little at a time until sauce clings to the pasta and reaches a silky consistency, about 1–2 minutes. If using penne, toss similarly until well coated.

Stir in 1/2 cup grated Parmesan (or Pecorino) and 1 tablespoon chopped parsley, tossing to emulsify the sauce and cheese. Taste and adjust salt and pepper.

Plate pasta, spoon additional ragù on top, sprinkle remaining cheese and chopped parsley. Finish with a light drizzle of extra-virgin olive oil and a crack of black pepper. Serve immediately.