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Tuscan Wild Boar Ragù (Ragù di Cinghiale)

A slow-cooked Tuscan wild boar ragù made with red wine, juniper berries, and passata. This authentic cinghiale recipe is simple, deeply flavoured, and best served over fresh pappardelle.
Servings 4
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Marinating Time 1 day
Total Time 2 hours 50 minutes

Ingredients

  • 1 kg 2lb 3oz wild boar shoulder, cut into 2cm cubes
  • 1 bottle 750ml red wine, preferably Tuscan (Chianti or Rosso di Montalcino)
  • 1 medium carrot diced
  • 1 stick of celery chopped
  • 1 medium onion chopped
  • 2 –3 bay leaves
  • 8 juniper berries lightly crushed (plus 4 more for the sauce)
  • 500 ml 18fl oz passata
  • 2 tbsp olive oil
  • Salt and black pepper

Instructions

  • Put the boar cubes in a large bowl with the bottle of wine (save a glass for Step 4), carrot, celery, onion, bay leaves, and 8 juniper berries. Cover and refrigerate for 24 hours.
  • Drain the meat and pat it dry with kitchen paper. Discard the marinade vegetables and bay leaves.
  • Heat the olive oil in a heavy-bottomed pan over a high heat. Brown the boar in batches — don't crowd the pan. Give each batch 3–4 minutes until deeply coloured on all sides. Set aside.
  • Return all the meat to the pan. Pour in one large glass of wine (about 150ml) and let it bubble. Reduce by half — about 3 minutes.
  • Add the passata and the remaining 4 juniper berries. Stir well. Season with salt and pepper.
  • Bring to a gentle simmer, then reduce the heat to low. Cook uncovered for 2 to 3 hours, until the meat is very tender. Stir every 30 minutes and add a splash of water if the sauce starts to catch.
  • Use two forks to roughly shred the meat in the pan. You want ragged pieces, not fine mince.
  • Taste and adjust seasoning. Serve over fresh pappardelle.]