Serving / Batch Size Calculator
Tip: For clean flavor, skim often and keep the braise just trembling—never a rolling boil.
Ingredients (auto-scaled)
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Amounts scale with your yield and style. Marinade volumes are intentionally generous.
Prep Production Labor V2
Prepared Component Costing V2
The page registers Wild Boar Ragout as a reusable prepared component. Pappardelle and other recipes can inherit this finished-yield cost, including embedded batch labor, instead of charging the ragout production labor again.
Wild Boar Culinary Film
The existing IL CINGHIALE film remains useful as cultural and ingredient context. A separate Wild Boar Ragout preparation video can be inserted here later when the correct sauce-production video is identified.
Preparation
- Marinate boar shoulder overnight with red wine, onions, carrots, celery, bay, pepper, and juniper (refrigerated).
- Strain the marinade; chop the vegetables. Pre-boil the wine and whisky separately (if box above is checked) to drive off alcohol.
- Pat boar dry; sear in batches until well browned. Sweat the chopped vegetables in olive oil.
- Soak porcini 1 hour in hot water; strain through fine mesh, chop, and reserve the soaking liquid.
- Add boar to vegetables with tomato paste; stir. Add wine, demi-glace, chopped porcini, and porcini liquid.
- Stovetop: Braise gently, covered, ~3 hours until tender; reduce uncovered to thicken as needed.
Pressure cooker: High pressure 45–60 minutes, natural release; reduce uncovered to desired body. - Season to taste. Rest, chill, and refrigerate for service. Reheat gently and finish with a splash of the marinade wine if desired.
Serving Suggestions
Wine Pairing — Tuscan Reds
The ragù’s game, porcini, and demi-glace call for reds with vivid acidity and savory depth. Chianti Classico is a benchmark pairing; adjust by style for bigger or silkier expressions.
Pro tip: Reduce ½ cup of the serving wine into a ladle of ragù just before service and whisk in a small knob of butter.