Wild Boar Ragu Recipe

Prepare and brown the meat

Pat the wild boar pieces dry with paper towels. Season evenly with 1 tsp salt and 1/2 tsp black pepper. Lightly dust the pieces with 2 tbs flour, shaking off excess. In a heavy Dutch oven or wide pot, heat 2 tbs olive oil over medium-high heat until shimmering. Brown the boar in batches (do not overcrowd) until deeply browned on all sides, about 4–6 minutes per batch. Transfer browned pieces to a plate.

Sauté soffritto

Reduce heat to medium, add 1 tbs butter and remaining 1 tbs olive oil to the pot. Add the chopped onion, carrot and celery and a pinch of salt. Cook, stirring occasionally, until vegetables are soft and translucent, about 8–10 minutes. Add the minced garlic and cook 1 minute more until fragrant.

Build the ragu base

Stir in 2 tbs tomato paste and cook 2–3 minutes, stirring, until it darkens slightly. Pour in 1 cup dry red wine, scraping up brown bits from the pot. Let the wine reduce by about half, 4–6 minutes.

Add liquids and aromatics

Return the browned boar and any accumulated juices to the pot. Add 3 cups stock, 14 oz crushed tomatoes, 2 bay leaves, 3 thyme sprigs, 1 tsp chopped rosemary, 1/4 tsp red pepper flakes, and the optional 1 tsp brown sugar or honey. Bring to a gentle simmer.

Simmer gently

Reduce heat to low so the ragu barely simmers. Cover partially with a lid and cook for 2 to 2 1/2 hours, stirring occasionally, until the meat is very tender and can be pulled apart with a fork. If the liquid reduces too much, add up to 1/2 cup more stock or water as needed.

Shred and finish

Remove bay leaves and thyme stems. Using two forks or tongs, shred the boar into bite-sized pieces in the pot. Taste and adjust seasoning with salt and pepper. If the ragu is too acidic, add the optional extra 1 tsp brown sugar or honey, then simmer uncovered 5–10 minutes to thicken. Keep warm while you cook the pasta.

Bring a large pot of water to a rolling boil. Add 1 tbsp salt. Cook 12 oz pappardelle according to package instructions until al dente (fresh will be quicker, usually 2–4 minutes; dried 7–10 minutes). Reserve 1/2 cup pasta cooking water and drain the pasta.

Add the drained pappardelle to the simmering ragu and toss gently to combine over very low heat. Add reserved pasta water a few tablespoons at a time as needed to loosen and coat the pasta. Cook together 1–2 minutes so flavors marry.

Make whipped ricotta

In a small food processor or with a whisk, combine 1 cup whole-milk ricotta, 1 tsp extra-virgin olive oil, 1/2 tsp lemon zest, 1/4 tsp salt and 1/8 tsp black pepper. Pulse or whisk until smooth and just creamy (add up to 1 tbs water or milk if you want a silkier consistency). Stir in 1 tsp chopped rosemary and 1/4 cup grated Pecorino if using.

Plate and garnish

Divide the pappardelle and wild boar ragu among 4 warmed plates. Dot or spoon a generous tablespoon of whipped ricotta on each portion. Finish with a drizzle of extra-virgin olive oil, an extra pinch of chopped rosemary, freshly ground black pepper and a little grated Pecorino if desired. Serve immediately.