Cinghiale in Dolceforte (Tuscan Wild Boar Stew) with Chocolate & Orange Gemelli

Serving Size: 4-6
Prep Time:  4 Hours
Cook Time: 2 Hours, 40 Minutes
Total Time:  6 Hours, 40 Minutes


1 lb. Pappardelle’s Chocolate & Orange Gemelli
2 cups red wine
1/2 cup red wine vinegar
1 Tbsp. balsamic vinegar
2 yellow onions, divided
2 carrots, divided
2 stalks celery, divided
2 bay leaves, divided
1 tsp. dried thyme
2 tsp. each: ground cinnamon, nutmeg, allspice
2-1/2 lb wild boar, stew beef, or pork shoulder, cut into 2" pieces
1/4 cup extra-virgin olive oil
1 clove garlic, finely minced
2 tsp. dried crushed red pepper flakes
3-1/2 oz. prosciutto, finely chopped
1/2 cup prunes, plumped in a small amount of water, drained & chopped
1 orange, zested
1 Tbsp. pine nuts
2 oz. bittersweet chocolate, grated
Salt and pepper, to taste


  1. In a large pot, bring red wine, vinegars, 1 onion (peeled & halved), 1 carrot and 1 celery stalk (coarsely chopped), 1 bay leaf, thyme, cinnamon, nutmeg and allspice to boil. Remove from heat and let marinade cool completely. 
  2. Submerge raw meat in marinade and refrigerate overnight or for at least 4 hours. Strain meat and vegetables, discarding vegetables and reserve liquid.
  3. In a large saucepan, heat olive oil and add garlic, cooking until lightly golden, about 3 minutes. Add remaining onion, carrot and celery (chopped finely) and sauté until soft, about 6-8 minutes. Add chili flakes and prosciutto and sauté for additional 1 minute.
  4. Pat meat dry with paper towel and add to pot, cooking until just browned, about 5 minutes. Pour in strained marinade and bring to simmer. Add 1 bay leaf and prunes. Cover and let simmer over low heat until meat is tender, about 2 hours.
  5. Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 10-12 minutes. Drain and set aside.
  6. Stir orange zest, pine nuts and grated chocolate into stew and stir until chocolate is melted and ingredients are combined. Season with salt and pepper as needed.
  7. Divide the pasta into serving dishes and top with stew. Enjoy!