Ingredients:

  • 2 lbs wild boar shoulder, cut into 1-inch cubes
  • 2 cups full-bodied red wine (Chianti or Syrah)
  • 2 sprigs fresh rosemary
  • 3 juniper berries, crushed
  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 2 medium carrots, finely diced
  • 2 stalks celery, finely diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 28 oz crushed San Marzano tomatoes
  • 1 cup beef stock
  • 2 bay leaves
  • 0.5 tsp ground cinnamon
  • 1 tsp salt
  • 0.5 tsp freshly cracked black pepper

Instructions:

  1. Combine wild boar, red wine, rosemary, and crushed juniper berries in a large bowl. Cover and refrigerate for at least 4 hours or overnight to tenderize the meat.
  2. Drain the meat, reserving the marinade wine for later. Pat the boar cubes completely dry with paper towels.
  3. Heat olive oil in a large Dutch oven over medium-high heat. Brown the boar in batches until a deep golden crust forms, then remove and set aside.
  4. Lower heat to medium and add onion, carrots, and celery. Sauté for 8-10 minutes until soft. Stir in garlic and tomato paste, cooking for another 2 minutes.
  5. Pour in the reserved marinade wine, scraping the bottom of the pot to release the browned bits (fond).
  6. Return meat to the pot. Add crushed tomatoes, beef stock, bay leaves, cinnamon, salt, and pepper. Cover and simmer on low heat (or in a 325°F oven) for 2.5 to 3 hours until meat is fork-tender.
  7. Shred the meat slightly with two forks. Simmer uncovered for 15 minutes to reach a thick ragù consistency before serving over pappardelle.