The Taste of Tuscany: Mastering Ragu di Cinghiale (Wild Boar Ragu)

There are few dishes that capture the rugged, sun-drenched spirit of Tuscany quite like Ragu di Cinghiale (Wild Boar Ragu). This isn't your quick-fix weekday sauce; it’s a deep, rich, slow-simmered celebration of robust flavour, often served over thick, hand-rolled pappardelle pasta.

The cinghiale (wild boar) is an icon of the Tuscan landscape, providing a deep, slightly gamey flavour that elevates the simplest pasta dish into a culinary event.

Here at Carluccio's, we love to honour this traditional recipe. While wild boar might not be readily available for your home kitchen, we have the perfect substitution that respects the dish's earthy character.

The Carluccio's Kitchen: Ragu di Cinghiale (Wild Boar Ragu)

Ingredients

You will need 1 kg of diced Wild Boar OR High-Quality Free-Range Pork Shoulder, cut into 1-2cm cubes.

The Liquid and Fat:

• 300 ml Full-bodied red wine (such as Chianti or Merlot)

• 100 g Diced pancetta

• 2 tbsp Carluccio's Extra Virgin Olive Oil

• 500 ml Chicken or Vegetable Broth

The Soffritto (Aromatic Base):

• 1 medium Onion, finely chopped

• 1 medium Carrot, finely chopped

• 1 Celery Stick, finely chopped

• 2 cloves Garlic, minced

The Seasoning and Finish:

• 400 g tin of Whole peeled or chopped tomatoes

• 2 Bay Leaves

• 1 fresh Rosemary sprig

• Pinch of freshly grated Nutmeg

• Salt and Black Pepper, to taste

Method (A Slow, Delicious Journey)

1. The Marinade (Optional, but Recommended): Place the diced meat in a bowl with the red wine, bay leaves, and rosemary. Cover and refrigerate for at least 4 hours, or ideally overnight. This step tenderises the meat and infuses it with deep flavour.

2. Sear the Meat: If you marinated the meat, drain it well (reserve the wine/marinade). Pat the meat dry. Heat the olive oil in a large, heavy-bottomed pot or casserole dish over medium-high heat. Brown the meat in batches until nicely sealed on all sides. Remove the meat and set aside.

3. The Soffritto: Reduce the heat to medium. Add the diced pancetta to the pot and cook until crisp. Add the onion, carrot, and celery (the soffritto). Cook slowly for 10-15 minutes until the vegetables are soft and sweet. Add the minced garlic and cook for 1 minute more.

4. Deglaze: If you reserved the marinade wine, pour it into the pot (or use fresh wine). Bring to a simmer, scraping up any delicious brown bits from the bottom of the pan. Reduce the liquid by about half.

5. Simmer: Return the meat to the pot. Add the tinned tomatoes, chicken broth, and the grated nutmeg. Season with salt and pepper.

6. Low and Slow: Bring the ragu to a gentle simmer. Cover the pot, leaving the lid slightly ajar. Reduce the heat to the lowest setting and let it cook for at least 2.5 to 3 hours. The ragu is ready when the meat is fork-tender and easily shreds apart.

7. Serve: Shred any remaining large chunks of meat with two forks. Serve generously over pappardelle or tagliatelle, finished with a drizzle of your best Carluccio's Extra Virgin Olive Oil and freshly grated Parmigiano Reggiano.

A Tip from the Carluccio's Pantry: The Time Saver

We understand that a 3-hour simmer isn't always possible on a busy evening. That's why we’ve bottled the authentic taste of Tuscany just for you.

Our Carluccio’s Jarred Ragu di Cinghiale is an absolute lifesaver when you need a meal of authentic Italian quality in minutes.

We use the same quality ingredients—tender, slow-cooked boar, a classic soffritto, and a rich red wine reduction—to create a ragu that tastes as if it's been simmering for hours on a Tuscan nonna’s stovetop.

Simply warm the jar, toss it with pasta, and you're ready to enjoy an authentic ragu right in your own kitchen!