The Wonder of Ragù di Cinghiale: Wild Boar Ragù

A Traditional and Authentic Italian Meat Ragu

Few dishes capture the wild, untamed spirit of the Italian countryside quite like Ragù di Cinghiale (Wild Boar Ragù). More than just a sauce, it's a culinary journey back to the deep forests of Tuscany and Umbria, embodying the rustic elegance of Italian cucina povera (peasant cooking).

A Taste of the Tuscan Wilderness: History and Provenance

The history of wild boar ragù is intrinsically linked to the central Italian regions, particularly Tuscany and Umbria. These regions are famous for their dense forests and rolling hills, which historically provided the primary source of protein for rural communities: the cinghiale.

This dish is a testament to the Italian philosophy of respecting all ingredients and transforming humble cuts into something magnificent. Wild boar meat is naturally leaner and gamier than farmed pork, requiring long, slow cooking to tenderise it and mellow its intense flavour.

The true wonder of this ragù lies in its slow, deliberate preparation. The process begins with marinating the boar meat for hours, often in red wine and aromatic herbs like juniper, bay leaves, and sage, which helps to tenderise the meat and mitigate the strong game flavour. This is followed by a painstaking simmer—often for three hours or more—allowing the meat to break down into silky strands and the flavours to marry perfectly.

The Essential Ingredients of a Classic Ragù

A traditional Ragù di Cinghiale relies on a specific combination of ingredients to build its deep, complex flavour profile:

• The Soffritto: A finely chopped base of aromatic vegetables—usually onion, carrot, and celery—slowly sautéed in olive oil.

• The Meat: Chunks of wild boar, often marinated.

• The Liquids: Red wine (usually a robust Chianti or Montepulciano) and tomato passata or crushed tomatoes.

• The Herbs: Bay leaves, rosemary, and juniper berries, might be used to enhance the unique mild-game flavour.

Recreating the Magic: A Home Ragu Recipe (The Carluccio's Way)

While the traditional method demands half a day of patience, you can capture the essence of this incredible dish at home by using high-quality ingredients and respecting the slow cooking time.

This recipe is based on the ingredients and flavour profile of Carluccio's delicious jarred product, focusing on a deep, rich flavour.

Ingredients:

• 500g Wild Boar shoulder or high-quality lean pork shoulder, diced

• 1 tbsp Carluccio's Extra Virgin Olive Oil

• 1 medium onion, finely chopped

• 1 carrot, finely chopped

• 1 stick celery, finely chopped

• 2 cloves garlic, minced

• 1/2 bottle dry red wine (Tuscan preferred)

• 1 jar (210g) passata or tinned tomatoes

• 1 sprig fresh rosemary, 2 bay leaves

• Salt and black pepper

• Tagliatelle, Trottole or Penne Pasta for serving

Method:

1. Brown the Meat: Heat the olive oil in a heavy-bottomed pot or Dutch oven. Season the diced meat well with salt and pepper. Brown the meat thoroughly on all sides, then remove and set aside.

2. Make the Soffritto: Add the onion, carrot, and celery to the pot and sauté gently over medium-low heat for about 10 minutes until soft and translucent—this is crucial for flavour. Add the garlic and cook for 1 minute more.

3. Deglaze: Return the meat to the pot. Pour in the red wine and bring to a vigorous simmer, scraping up any browned bits from the bottom. Let it reduce by half—this concentrates the flavour and cooks off the alcohol.

4. Simmer: Stir in the Tomato Sauce and add the rosemary and bay leaves. Bring the sauce to a gentle bubble, then immediately reduce the heat to the lowest possible setting.

5. Patience is Key: Cover the pot and allow the ragù to simmer for at least 2.5 to 3 hours, stirring occasionally. The meat should become incredibly tender, easily shredding when pressed with a fork.

6. Serve: Remove the herbs. Shred the meat slightly with a fork or the back of a wooden spoon if needed. Serve the rich ragù over freshly cooked Pasta.

No Time to Simmer? The Perfect Ragu Shortcut

We understand that a 3-hour simmer isn't always possible on a busy weeknight. That's why we’ve bottled the magic for you.

Carluccio's Ragù di Cinghiale (Wild Boar Ragù) captures all the slow-cooked, deep, authentic flavours of the Tuscan forest in one convenient jar. Our ragù is made using the finest ingredients, slow-cooked to ensure the boar meat is tender and the sauce is rich and robust, ready to be enjoyed in minutes.

Simply warm the jar and toss with your favourite pasta—no chopping, no simmering, just magnificent Italian flavour, guaranteed.

 Bring the wild taste of Tuscany to your table tonight. Click here to shop Carluccio's Ragù di Cinghiale.