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Paccheri with wild boar and pancetta


  • 50g pancetta
  • 50g wild boar shoulder
  • 20g onions
  • 10g garlic
  • 20g celery
  • 50ml white wine
  • 100ml chicken or beef stock
  • 1 tsp Juniper berries
  • 150ml tomato salsa
  • Fresh rosemary
  • Salt and pepper


In a large heavy pot, heat the oil over medium-high heat. Add the pancetta and saute, stirring often, until the fat is rendered and the pancetta is light brown and crispy, 2 minutes. Season the boar with salt and pepper and add to the pan. Cook, stirring, until browned on all sides, 7 to 10 minutes. Add the onions, celery, and cook, stirring often, until very soft and starting to caramelize, 10 to 12 minutes. Add the garlic and cook, stirring, for 1 minute. Deglaze the pan with the white wine and reduce until nearly evaporated, 3 to 4 minutes. Add the diced tomatoes, tomato paste, chicken stock, salt, pepper, rosemary and thyme and bring to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the meat is very tender and the sauce is thick and fragrant, about 1 1/2 hours. Remove from the heat and stir in the jus Adjust the seasoning, to taste, and cover to keep warm while preparing the pasta.



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