Pasta transports me to time we spent in Italy. The scenery, the wine, and of course the food. This Wild Boar Bolognese is a classic Tuscan dish that serves up big flavor and memories of a European vacation all in one delicious dish!
Several years ago, we were lucky enough to take a dream vacation to Tuscany. Now, we’ve been very fortunate to travel quite a bit over our military career (living in Europe for awhile certainly made that easier). However, we didn’t made it to Tuscany while living on that side of the pond. It remained on our list as a “some day” destination. We finally made it, and now I sigh deeply every time I see pictures of the Tuscan country side. It really is magical.
One of the multitude of things that we loved about that particular trip was discovering that Chianti–the wine– isn’t supposed to taste like feet. Really! It’s supposed to be GOOD! That bottle the table at bad Italian restaurants (the one wrapped in basket-like twine) isn’t what Chianti is supposed to taste like. We were introduced to good Chianti. And I mean REALLY good Chianti. We were schooled about what is required for wines to be certified in that appellation, and what foods went best with this particular blend. Upon return, we were suddenly on the lookout for not only the wines that we knew we’d now enjoy, but recipes that would pair perfectly with this particular Italian wine.
Because Tuscany is steeped in regional traditions like all other regions in that beautiful country, we learned that Tuscan food is simple. Hearty. Flavorful. And very seasonal. In particular, we were told that dishes featuring wild boar were particularly “Tuscan”. And since we were all about immersing ourselves in that tradition, we had to find a way to bring that feeling back with us.
Luckily for us, living in Texas allows us ease of access to wild boar. It’s a very common feral animal on ranches big and small around here. When prepared properly, it is one of our absolute favorite meats. No, seriously. It is rich, clean, and so delicious. I made sure I grabbed a package of ground boar at the local farmer’s market from our favorite vendor (we get lots of great stuff from them like these Goat Ribs we had recently), and I was ready for the kitchen! Never mind that it’s over 100 degrees outside–I wanted to relive that trip, and I would not be denied!
This simple and unbelievably rich, satisfying meal of Wild Boar Bolognese took me right back to Tuscany. If I get back there in person, I may not return!
| Servings | Prep Time |
| 4 people | 30 minutes |
|
|
|
|
If you have never had wild boar, I highly recommend trying it for the first time in a dish like this. You can get such depth of flavor with not a lot of effort, and I promise you'll be a convert. Wild Boar Bolognese is bound to be a new Italian favorite!
|
- 1 lb. ground wild boar meat (use ground pork if you can't find boar)
- 1/2 cup diced Pancetta (use thick cut bacon if you can't find pancetta)
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 1/2 cup diced red onions
- 3 cloves garlic, minced
- 1 15 oz. can diced San Marzano tomatoes
- 1 cup Chianti, or other medium bodied Italian red wine
- 2 sprigs fresh rosemary
- 3 large fresh sage leaves
- 10 black peppercorns
- 1 lb. dried papparadelle
- fresh Parmesan cheese, for sprinkling
- Dice the vegetables and pancetta. Heat a large dutch oven over medium high heat. Brown pancetta until just crisp and fat has rendered out. Remove pancetta and set it aside.
- In same dutch oven, saute the vegetables in the fat from the pancetta. Saute until softened, about 15 minutes. Add garlic and stir until fragrant, about 90 seconds.
- Add wild boar and stir until browned completely, about 10 minutes.
- Add tomatoes and wine. Return pancetta to pot. Stir to incorporate. Place herbs & peppercorns into cheesecloth packet, or wrap in small piece of cheesecloth. Place packet in sauce.
- Cover dutch oven and cook sauce on low, stirring occasionally. Simmer for 2-3 hours until all flavors are cooked down and fully incorporated. During last 30 minutes of simmering, cook pappardelle according to package instructions, until al dente. Drain pasta.
- Serve immediately over cooked papparadelle or other wide pasta. Sprinkle with freshly grated Parmesan cheese.
Loved this dish. I followed the recipe as given except I only had 1 lb of wild boar so I used half beef. Excellent. I cannot understand how it could be failure unless one went wildly off course with recipe.
I am so glad you enjoyed it! It really is so simple, and is such a comforting and delicious meal. I hope you enjoy this recipe for years to come! :o)
I really like wild boar and love it in this bolognese!
I tasted wild boar few years back and I was very impressed with the taste. It is kind of pork but not gamey. I would prepare your recipe. Hoping to find wild boar in my market.
I love using different meats in cooking! I would love to work with boar!
Oh a GOOD Chianti really does make a big difference, doesn’t it? I love pasta bolognese and keep seeing wild boar pasta everywhere these days, but have never tried to make it at home. Can’t wait to try your recipe!
Pasta bolognese is one of my husband fave… and your Tuscan style is so amazing… lucky you have been experienced Tuscan life and food.