Once upon a time, in the heart of Tuscany, I found myself falling head over heels for a dish that seemed to be chasing me across continents. It all started last April during a picturesque evening on a Tuscan vineyard with my wife, Gail. The featured star of the five-course tasting menu was a wild boar Ragu served with delicate fresh egg noodles, perfectly paired with a robust Sangiovese red.

Our charming host, a vineyard owner with a passion for rustic flavors, explained why he preferred wild boar. “Leaner, healthier, and bursting with rich flavor,” he said. The wild boar freely roamed his property, and his culinary ingenuity doubled as population control.

Fast forward to a family trip in Virginia, where my sister led us to a hidden gem of an Italian restaurant in Vienna. The menu was a celebration of handmade creations, and at the top stood the wild boar Ragu with homemade egg noodles. My sister and I both indulged, and as fate would have it, my Sangiovese-red wine combo struck a chord. My sister swiftly switched her Pinot Noir for Sangiovese, and the love affair deepened.

Back home, inspired by these unforgettable meals, Gail and I embarked on perfecting our wild boar Ragu with fresh egg noodles recipe. With the aim of making it a staple for our dinner gatherings, we share our newfound love with you.

Wild Boar Ragu

Ingredients:

• 2 lbs wild boar meat, diced
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup red wine (Sangiovese or Super Tuscan)
• 2 cups crushed tomatoes (fresh or canned)
• 2 bay leaves
• 1 tsp dried thyme
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

• In a large pot, sauté onions and garlic in olive oil until fragrant.
• Add diced wild boar and brown on all sides.
• Incorporate carrots and celery, cooking until softened.
• Pour in the red wine, scraping the bottom to deglaze the pot.
• Add crushed tomatoes, bay leaves, thyme, salt, and pepper.
• Simmer on low heat for 2-3 hours until the meat is tender and the flavors meld.

Fresh Egg Noodles

Ingredients:

• 2 cups all-purpose flour
• 3 large eggs
• A pinch of salt

Instructions:

• On a clean surface, create a mound with the flour and make a well in the center.
• Crack the eggs into the well, add a pinch of salt, and gradually incorporate the flour.
• Knead the dough until smooth, then let it rest for 30 minutes.
• Roll out the dough and cut into thin strips for noodles.

Pairing Suggestions:

Sangiovese or Super Tuscan red wine.
Alternatives: Chianti, Merlot, or Cabernet Sauvignon.

Complete Meal Idea:

Antipasto: Bruschetta with diced tomatoes, garlic, and basil.
Primo: Wild boar Ragu with fresh egg noodles.
Secondo: Grilled rosemary-infused lamb chops.
Contorno: Roasted vegetables with balsamic glaze.
Dolce: Tiramisu.

Garden Planting List:

Tomatoes: San Marzano, Roma.
Garlic: Italian Red.
Herbs: Basil, Thyme, Rosemary.

Italian Cooking References:

Channel your inner Nonna—slow-cook the Ragu for an authentic taste.
“Mise en place”—have all your ingredients ready before starting.
“Al dente”—cook the fresh egg noodles until they have a slight bite.

 
May your kitchen echo with laughter and the aroma of this Tuscan love affair. Buon Appetito!