Ragù di Cinghiale

Serves 4

Head south from the Emilia-Romagna, where Bologna is located, and arrive in the province of Marche. This recipe for a wild boar ragu, which can also be made with pork shoulder, is cooked with the meat in cubes that are then shredded. This recipe is usually paired with pappardelle.

  • ¼ cup olive oil
  • 1 pound boneless boar shank, or pork shoulder, cubed
  • ¼ cup flour
  • 1 carrot, peeled and diced
  • 1 stalk celery, diced
  • 2 cloves garlic, minced
  • 2 sprigs rosemary, chopped
  • ½ cup tomato paste
  • 1 bottle dry red wine, divided
  • Salt and pepper to taste

In a Dutch oven, heat oil over medium-high heat. Toss meat and flour together, and place in the pan. Cook, stirring, for 5–6 minutes, or until lightly browned. Add carrot, celery, garlic, and rosemary. Cook for 5 minutes, or until vegetables begin to soften. Stir in tomato paste and 1 cup wine. Cook for 10–15 minutes, or until wine is absorbed. Add remaining wine, bring to a boil, then cover and simmer over very low heat for 2 hours, or until meat is tender. Strain. Separate meat and set aside. Blend liquid and vegetables. Shred meat and return to the sauce. Season to taste.