Pappardelle al Cinghiale

Method

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1. Combine the boar with all the marinade ingredients, cover, and refrigerate at least 720 minutes.

   Mark done

2. Drain the meat, discard the marinade entirely, and pat the pieces thoroughly dry.

   Mark done

3. Brown the boar hard in the oil in batches, 10 minutes. Lift out.

   Mark done

4. Soften the chopped onion, carrot and celery in the same pan 12 minutes, then add the garlic and tomato purée and cook 2 minutes.

   Mark done

5. Return the meat, add the fresh wine, stock, juniper and salt, and bring to a bare simmer.

   Mark done

6. Cook covered 180 minutes, until the boar shreds under a fork. Break it up in the sauce and reduce uncovered if loose.

   Mark done

7. Boil the pappardelle, drain, and toss through the ragù with a splash of the pasta water.

   Mark done

Chef’s Tips

• Throw the marinade away. Its job was to draw the muddiness out.
• Fresh juniper for the cooking.
• Dry the meat properly or it will not brown.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• A glass of Brunello
• Grilled bread
• Green salad

Storage & Reheating

Refrigerated for 4 days and better on day two. The ragù freezes for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.