Fettuccine Al Cinghiale Recipe

Prepare meat

Pat the wild boar pieces dry with paper towels and season lightly with 1 tsp of the black pepper and 5 g of the salt. Heat a large heavy-bottomed Dutch oven over medium-high heat until shimmering.

Add 1 tbs olive oil and sear the boar in batches (do not crowd the pan) until well-browned on all sides, 4–6 minutes per batch. Transfer seared pieces to a plate and repeat until all meat is browned. This step builds flavor; brown bits (fond) should remain in the pot.

Reduce heat to medium. Add remaining 2 tbs olive oil and 1 tbs butter to the pot. Add the diced onion, carrot and celery (soffritto) and a pinch of salt. Sweat, stirring occasionally, until vegetables are softened and translucent, about 8–10 minutes; do not let them brown heavily.

Add the minced garlic and tomato paste; cook, stirring, for 1–2 minutes until the tomato paste darkens slightly and the garlic is fragrant.

Pour in the red wine, using a wooden spoon to scrape up the browned bits from the bottom. Increase heat to bring wine to a simmer and reduce by about half, 6–8 minutes.

Return the seared boar and any accumulated juices to the pot. Add the crushed canned tomatoes, beef stock, bay leaves, rosemary, thyme, juniper berries (if using), remaining salt (5 g) and remaining black pepper. Stir to combine.

Bring to a gentle simmer, then reduce heat to low, cover partially (lid slightly ajar) and braise gently until the boar is very tender and easily shredded with a fork, 2.5–3 hours. Stir every 20–30 minutes and add a splash of stock or water if the sauce reduces too quickly.

When meat is tender, remove bay leaves and herb stems. Using a slotted spoon, transfer meat to a cutting board and shred coarsely with two forks or chop to bite-sized pieces. Return shredded meat to the pot.

Stir in the milk and the 1 tbs butter to round the acidity and soften the sauce; simmer uncovered for another 10 minutes to meld flavors. Taste and adjust seasoning with additional salt and pepper as needed.

Bring a large pot of water to a rolling boil. Add the coarse salt (about 15 g). Add the fettuccine and cook according to package instructions until al dente (usually 9–11 minutes for dried), reserving 1 cup (240 ml) of pasta cooking water before draining.

While pasta cooks, reheat the ragu gently over low heat. If the sauce is very thick, stir in 60–120 ml of the reserved pasta water to loosen to a saucy consistency.

Add the drained fettuccine to the ragu (or transfer ragu to the pasta pot) and toss over low heat for 1–2 minutes to allow the pasta to absorb the sauce. Add the butter and 2/3 of the grated Pecorino, tossing and adding spoonfuls of reserved pasta water as needed to create a glossy, clingy sauce that coats the noodles.

Turn off the heat. Stir in the chopped parsley and drizzle the finishing teaspoon of olive oil. Taste and finish with additional Pecorino and black pepper to taste.

Divide the fettuccine al cinghiale among warmed plates, garnish with remaining Pecorino and an additional sprinkle of parsley. Serve immediately.