The Beckstoffer Pinot Noir bursts with big, bold notes of tart cherry-structurally robust, but with elegance, power, and an unforgettable finish. This wine begs to be tamed with a food pairing that is equally bold, yet elegant. With less fat and more robust flavor than domestic hog, Wild Boar may be the perfect match. This Ragu marries acid with layers of cooked tomato and salty ricotta salata for an unforgettable pairing perfect for springtime. -Chef Christina Machamer
The Ingredients (for marinade)
| 1 lb | Wild Boar Shoulder, cubed into 1″ pieces |
| 1 Sprig | Rosemary |
| 1 Sprig | Thyme |
| 4 ea | Garlic Cloves, smashed |
| 8 | Whole Black Peppercorns |
| 2C | Pinot Noir |
The Ingredients (for Ragu)
| 3 Tbl | Light Olive Oil |
| 4 oz | Pancetta, diced |
| 0.5C | Carrot, finely diced |
| 0.5C | Celery, finely diced |
| 1C | Yellow onion, diced |
| 1 Sprig | Thyme |
| 1-2 ea | Bay Leaves |
| 2C | Chicken Stock |
| To Taste | Kosher Salt & Fresh Black Pepper |
| Parsley | Optional, not traditional but Chef Christina suggests adding a small amount for the sake of presentation |
| as needed for serving | Pappardelle and Shaved Ricotta Salata |
Recipe Curated by Chef Christina Machamer
The Method
- Place Boar in Ziplock bag with wine, rosemary, thyme, garlic cloves, and peppercorns. Marinate in the refrigerator for 12-24 hours prior to preparing ragu.
- Drain the meat in a strainer set over a bowl. Discard herbs, garlic, and peppercorns, but keep wine for use in ragu.
- Begin to build the sauce by adding oil to a large sauté pan and heat over medium-high heat. Add Pancetta, render until browned, then add to a Dutch oven or medium sized stock pot, reserving oil and rendered fat. Use the reserved oil and fat and same sauté pat to sauté the next ingredients as it will help to build flavor.
- Add Wild Boar to sauté pan, season and brown on all sides. Deglaze the sauté pan with reserved red wine and cook to reduce wine until almost dry. Add to Dutch oven.
- Return sauté pan to heat and add more oil if needed.
- Sauté onion, celery and carrot until translucent and aromatic, approximately five minutes. Add thyme, bay leaves and tomatoes, cooking to reduce any liquid added by the tomatoes. Add to Dutch oven.
- Add stock to sauté pan to heat, scraping any fond (or brown bits) that may have collected on the bottom of the pan. Add to Dutch oven.
- Place Dutch oven over medium heat, partially covered and simmer until the meat begins to break apart, approximately 2-3 hours.
- Remove from heat and use a fork to break meat into fine shreds.
- Serve over cooked pappardelle and garnish with shaved ricotta salata and chopped parsley.
The Beckstoffer Pinot Noir is available exclusively to club members. To experience this unforgettable wine and other member exclusive benefits, explore our club offerings.
