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–+ servings
large white plate full of wild boar ragu over papardelle pasta with block of cheese on wooden cutting board in background

Wild Boar Ragú over Pappardelle Pasta

This meaty, rich ragù with a wine-tomato sauce shows that you never have to sacrifice flavor when cooking up wild game.
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Course Main Course
Cuisine American, Italian
Servings 10 people

Equipment

  • large pot, Dutch oven, pressure cooker, or Instapot

Ingredients
  

  • 1¾ pounds wild boar meat in 2-inch cubes
  • Kosher salt and freshly ground black pepper to taste
  • 1 tablespoon extra virgin olive oil
  • 3 sprigs rosemary plus 1 tablespoon finely chopped leaves for garnish
  • 1 Vidalia or sweet onion peeled and cut in chunks
  • 6 cloves garlic finely chopped
  • 2 carrots peeled and thickly cut
  • 2 celery stalks thickly cut
  • 1 cup Merlot, other red wine, or beef stock
  • 1 cup beef stock
  • 1 28-ounce can peeled whole tomatoes
  • 1 pound pappardelle pasta
  • 3 tablespoons butter
  • 1 tablespoon finely grated orange zest
  • 1 cup freshly grated Parmigiano-Reggiano cheese divided

Instructions
 

  • Liberally season boar with salt and pepper. In a large pot or Dutch oven over medium high heat, or in a pressure cooker or Instapot, add olive oil and bring to almost smoking.
  • Put the boar chunks into the cooker and brown on all sides for about 5 minutes. Do this in batches so the meat browns and doesn’t steam.
  • Once all the meat is brown, put the meat back into the pot or pressure cooker and add the rosemary, onion, carrots, and celery. Cook until all the vegetables are soft.
  • Add the Merlot and continue to simmer for about 15 minutes. Add the beef stock, tomatoes and their juices.
  • If using an Instapot or pressure cooker, secure the lid and follow manufacturer’s instructions to bring the pot to a simmer. Reduce to low, and simmer for 45 minutes until the pork is tender. If using a Dutch oven, simmer covered on the stove top on low heat for about 3 ½ hours, or until the meat is falling apart. Stir occasionally. You can also place the Dutch oven in the oven as a baking pan: cook the meat covered at 300°F for 3 ½ hours covered at 300°F for 3 ½ hours.
  • Serve wild boar ragú over pappardelle pasta.
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