This Tuscan wild boar ragù (ragù di cinghiale) is a slow-cooked meat sauce made with wild boar, red wine, tomatoes, and juniper berries. The meat’s natural richness works well with long cooking, and the sauce develops a deep, structured flavour that pairs perfectly with fresh pappardelle. This dish has always been a staple dish in Tuscany and it continues to appear on menus throughout the region, especially in autumn and winter.
I tried this particular Tuscan wild boar ragù at a restaurant in Florence and it was amazing. The sauce was rich and the wild boar was very soft. And they were kind enough to share the recipe. As you will see, it is much simpler than my other Italian Wild Boar Ragu recipe. But I promise you, it is delicious.
Ragù di cinghiale differs from beef or pork ragù because wild boar has a firmer texture and a more pronounced flavour. The red wine marinade is a crucial step as it mellows the gamey overtones of the animal. Slow cooking then breaks down the meat as it blends it with tomatoes, wine and herbs. The result is a sauce that tastes robust but measured.
Fresh pappardelle is the classic pairing, not for romantic reasons but for practical ones. Wide ribbons carry the thick sauce evenly, and the texture stands up to its depth. But could also eat this with polenta. Or just on its own.
Also Read
If you are looking for more classic Tuscany recipes, then you might be interested in these posts:
- Trippa all’ Aretina – a tripe recipe from the town of Arezzo, cooked with meat sauce.
- Petti di Pollo alla Fiorentina – simple dish of chicken breast, dredged in flour and pan fried in butter from Florence.
- Crostini Neri – a rustic Tuscan chicken lover pate.
- Tuscan Chicken Liver Ragu – thick parpadelle pasta ribbons in a delicious chicken lier sauce.
Or take a look at my full collection of Tuscany recipes for more Tuscany flavours.
Tuscan Wild Boar Ragu
Ingredients
- 1 kg wild boar shoulder (cut into 2cm cubes)
- 1 bottle of red wine (preferably from Tuscany)
- 1 carrot (diced)
- 1 stick of celery (chopped)
- 1 onion (chopped)
- 2-3 bay leaves
- juniper berries
- 500 ml passata
Instructions
- Marinate the wild boar in the fridge for 24 hours in a good red wine with the chopped vegetables and herbs (carrots, celery, onion, bay leaves, and some juniper berries). Discard the marinade ingredients.
- Heat a heavy bottomed pan and add some oil, the brown the wild boar pieces on all sides.
- Once the meat is nicely browned, add a glass of wine to the pan, can reduce it by about half.
- Then add the passata and some juniper berries and simmer on a very low heat for 2 to 3 hours or until the meat is very tender.
