Italian Pappardelle-Style Quinoa with Wild Boar Ragu

Name: Italian Pappardelle-Style Quinoa with Wild Boar Ragu
Prep time: 25 min
Cook time: 1 h 25 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1½ lb (680 g) wild boar shoulder, trimmed, cut into ¾-inch (2 cm) cubes, patted very dry; 3 tbsp (45 ml) extra-virgin olive oil; 1 medium (150 g) yellow onion, finely diced; 1 large (120 g) carrot, finely diced; 1 stalk (80 g) celery stalk, finely diced; 4 clove (20 g) garlic cloves, minced; 2 tbsp (30 g) tomato paste; 1 cup (240 ml) dry red wine (Barolo or Nebbiolo preferred); 1½ cup (360 ml) unsalted beef broth; 8 berries (6 g) juniper berries, lightly crushed; 2 leaf bay leaf; 2 sprig (5 g) fresh rosemary sprigs; to taste kosher salt; to taste freshly ground black pepper; 1¼ cup (260 g) white or red quinoa, rinsed well until water runs clear; 2½ cup (600 ml) water; 1 tsp (6 g) kosher salt; 1 tbsp (14 g) unsalted butter; 2 oz (60 g) Parmigiano-Reggiano cheese, finely grated; ¼ cup (15 g) fresh flat-leaf parsley, finely chopped; 2 tbsp (30 ml) extra-virgin olive oil (optional)

From the MyKitchenBank Kitchen

A rustic Italian ragu of slow-cooked wild boar, enriched with red wine, juniper berries, and rosemary, served over fluffy quinoa ribboned with fresh herbs. This dish captures the earthy, game-forward essence of Italian hunting lodge cuisine while swapping traditional egg pasta for protein-rich quinoa. The boar develops deep, savory complexity as it braises with aromatics and wine, creating a sauce worthy of the most refined Italian table.

Prep: 25 min
Cook: 1 hr 25 min
Wait: 30 min
Total: 2 hr 20 min
Makes: 4 servings

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Ingredients

4 servings

For the Ragu
1½ lb (680 g) wild boar shoulder, trimmed, cut into ¾-inch (2 cm) cubes, patted very dry
3 tbsp (45 ml) extra-virgin olive oil
1 medium (150 g) yellow onion, finely diced
1 large (120 g) carrot, finely diced
1 stalk (80 g) celery stalk, finely diced
4 clove (20 g) garlic cloves, minced
2 tbsp (30 g) tomato paste
1 cup (240 ml) dry red wine (Barolo or Nebbiolo preferred)
1½ cup (360 ml) unsalted beef broth
8 berries (6 g) juniper berries, lightly crushed
2 leaf bay leaf
2 sprig (5 g) fresh rosemary sprigs
to taste kosher salt
to taste freshly ground black pepper
For the Quinoa
1¼ cup (260 g) white or red quinoa, rinsed well until water runs clear
2½ cup (600 ml) water
1 tsp (6 g) kosher salt
1 tbsp (14 g) unsalted butter
For Serving
2 oz (60 g) Parmigiano-Reggiano cheese, finely grated
¼ cup (15 g) fresh flat-leaf parsley, finely chopped
2 tbsp (30 ml) extra-virgin olive oil (optional)

Equipment (6)

Large Dutch oven or heavy-bottomed pot with lid (5–6 quart / 4.7–5.7 L)
Medium saucepan (2–3 quart / 2–3 L) with lid
Large skillet or sauté pan (12-inch / 30 cm)
Fine-mesh strainer
Chef's knife
Wooden spoon

Steps

Before you start

Trim and cut wild boar shoulder into ¾-inch (2 cm) cubes; pat completely dry with paper towels so it browns properly
Read through the ragu timing—it braises low for 1 hour while quinoa cooks separately
Have all aromatics prepped before you start browning the meat

1
Brown the Wild Boar
- Heat olive oil in a large Dutch oven over medium-high heat (6–7 out of 10) for 2 minutes until shimmering.
- Working in two batches to avoid crowding, add the wild boar cubes and brown them on all sides, about 8–10 minutes per batch, stirring occasionally.
- Transfer browned meat to a plate.
- The meat should have a deep golden crust but need not be cooked through—carryover cooking will finish it during the braise.
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Ready when: Boar cubes have deep golden-brown crust on all sides
Tip: Don't skip patting the meat dry—moisture prevents browning. Avoid crowding the pan; it steams the meat instead of browning it.
2
Build the Aromatics Base
- Reduce heat to medium.
- Pour off all but 1 tablespoon of rendered fat from the pot, then add the diced onion, carrot, and celery.
- Sauté for 5–6 minutes, stirring often, until the vegetables soften and the onion becomes translucent and fragrant.
- Add the minced garlic and tomato paste, stirring constantly for 1 minute to coat everything.
- The mixture should smell sweet and slightly caramelized.
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Ready when: Onions are soft and translucent; garlic and tomato paste are fragrant and darkened slightly
Tip: Tomato paste deepens flavor if lightly toasted in the fat—don't skip this step or just add it raw.
3
Deglaze with Red Wine
- Pour the red wine into the pot, scraping up all the browned bits from the bottom with a wooden spoon (this is fond, packed with flavor).
- Let the wine simmer at a gentle bubble for 4–5 minutes, reducing the liquid by about half until it becomes slightly syrupy and the alcohol smell fades.
- You should hear it bubbling gently; the liquid should reduce by roughly half.
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Ready when: Wine reduced by about half in volume; liquid is slightly thickened and alcohol smell has faded
Tip: Reducing the wine concentrates its flavor and cooks off harsh alcohol—don't skip this step.
4
Return Boar and Add Broth
- Return the browned wild boar and any accumulated juices to the pot.
- Stir in the beef broth, crushed juniper berries, bay leaves, and rosemary sprigs.
- Season with a pinch of kosher salt and black pepper (go light—the braise will concentrate flavors).
- Bring to a simmer; you should see gentle, consistent bubbles breaking the surface.
- Do not boil hard—a gentle simmer is essential to keep the meat tender.
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Ready when: Liquid simmers gently at the surface
Tip: Taste and adjust salt sparingly now; you'll season again at the end after flavors concentrate.
5
Braise the Ragu Low and Slow
- Reduce heat to low (1–2 out of 10) and cover the pot with its lid, leaving it slightly ajar so steam can escape.
- Braise for 1 hour, stirring gently every 15–20 minutes to ensure even cooking and that nothing sticks to the bottom.
- The boar should become very tender and the liquid should reduce and darken slightly.
- After 1 hour, the meat should shred easily with a wooden spoon.
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Ready when: Boar cubes are fork-tender and shred easily; liquid is reduced and darker; flavors have melded
Tip: Stirring every 15–20 minutes prevents sticking and ensures even braising. Don't let it boil hard or the meat becomes tough.
6
Rinse and Cook Quinoa
- While the ragu braises, place the quinoa in a fine-mesh strainer and rinse thoroughly under cold running water for 1 minute, swirling with your fingers, until the water runs clear.
- This removes the natural saponin coating that can taste bitter.
- In a medium saucepan, bring the 2.5 cups water and 1 teaspoon kosher salt to a boil over high heat.
- Add the rinsed quinoa, stir once, and return to a simmer.
- Reduce heat to low, cover, and cook for 15 minutes without lifting the lid.
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Ready when: Quinoa grains are translucent and tender; all water is absorbed; small white 'tails' (germs) are visible on grains
Tip: Don't peek at the quinoa while it cooks—lifting the lid releases steam and dries it out. The 'tail' appearance signals doneness.
7
Finish and Season the Ragu
- After 1 hour of braising, remove the lid and inspect the ragu.
- The liquid should be reduced to a silky sauce that clings to the meat; if it's still watery, simmer uncovered for another 10–15 minutes.
- Remove and discard the bay leaves and rosemary sprigs.
- Taste the sauce and season generously with kosher salt and freshly ground black pepper.
- The ragu should taste rich, savory, and slightly herbal without being overly wine-forward.
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Ready when: Sauce clings to meat; bay leaves and rosemary have been removed; taste is balanced and savory
Tip: If the sauce is too thin, simmer uncovered to reduce it further. If too thick, stir in a splash of broth or water.
8
Fluff Quinoa and Plate
- Once the quinoa is done, remove it from heat and let it rest, covered, for 5 minutes.
- Then fluff it with a fork to separate the grains, breaking up any clumps.
- Stir in the butter and a pinch of salt and pepper.
- Divide the fluffy quinoa among four shallow bowls or plates.
- Spoon the wild boar ragu generously over the quinoa, making sure each serving gets plenty of meat and sauce.
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Ready when: Quinoa grains are separated and fluffy; butter is melted and incorporated
Tip: Fluffing with a fork after resting prevents the quinoa from being mushy or compacted.
9
Garnish and Serve
- Top each bowl with a generous handful of grated Parmigiano-Reggiano cheese and a scatter of fresh chopped parsley.
- If desired, drizzle a small amount of excellent extra-virgin olive oil over the top for richness and aroma.
- Serve immediately while the ragu is hot and the quinoa is still steaming.
- The cheese will melt slightly into the warm grain.
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Ready when: Dish is plated and garnished, ready to serve hot
Tip: Quality Parmigiano-Reggiano and fresh parsley make a real difference—use the best you can find for final garnish.

Good to know

Tips

Wild boar shoulder is increasingly available from specialty butchers and online meat suppliers—order a day or two in advance. Its lean, tender meat benefits greatly from braising in wine and broth, developing deep, complex flavor that outlasts most pork or beef.
Juniper berries are a hunter's classic pairing with game; they add a subtle spiced, piney note without overpowering. Lightly crush them to release oils without crushing them to powder—a mortar and pestle is ideal.
Don't oversalt the ragu early—the braising liquid concentrates as it reduces, intensifying saltiness. Taste and adjust seasoning only at the end, after the liquid has cooked down.
Quinoa's mild, nutty flavor and complete protein profile make it an elegant alternative to traditional egg pasta, especially when dressed with rich, savory sauce. The fluffy texture contrasts beautifully with the silky ragu.

Make ahead

The ragu can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Reheat gently over low heat on the stovetop, stirring occasionally and adding a splash of broth if it has thickened too much during storage. The ragu also freezes beautifully for up to 3 months—thaw overnight in the fridge and reheat as above. Quinoa is best cooked fresh, but leftover cooked quinoa can be refrigerated for up to 4 days and reheated gently with a splash of water or broth.

Storage & reheating

Ragu: Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat gently over low-medium heat, stirring often and adding a splash of broth if needed. Cooked quinoa: Refrigerate in an airtight container for up to 4 days. Reheat in a skillet over low heat with a splash of water or warm gently in a microwave-safe bowl covered. Do not store the plated dish; assemble and serve immediately for best texture and temperature.

Substitutions

wild boar shoulder, trimmed → beef chuck or venison shoulder. If wild boar is unavailable, use 1.5 lb (680 g) beef chuck cut into ¾-inch cubes and increase braising time to 1.5 hours, as beef is less tender than boar. Venison shoulder works equally well and braises in the same 1-hour timeframe; it has a similar gamey depth.
juniper berries → 1 teaspoon caraway seeds or omit entirely. Juniper berries are classic in game cooking, but if unavailable, caraway seeds provide similar earthiness. Omitting them shifts the flavor profile toward pure boar and wine, still delicious but less complex.
white or red quinoa → farro, pearl barley, or pappardelle pasta. For traditional pappardelle, use 12 oz (340 g) fresh or 10 oz (280 g) dried pappardelle pasta cooked according to package directions. Farro and barley cook similarly to quinoa and pair well with game ragu.
fresh rosemary sprigs → 1 teaspoon dried rosemary or 2 sprigs fresh thyme. Dried rosemary is more concentrated—use half the amount. Fresh thyme works beautifully and adds a slightly lighter, more delicate herbal note than rosemary.