Recipe

Note: The ragù is a two-day process so plan accordingly.

1. In a large-heavy-bottomed pot over medium heat, sear boar chunks in olive oil until golden brown on all sides. Meanwhile, combine dry porcini in hot water and allow to rehydrate for at least 15 minutes, keeping the water.
2. When boar is well browned, remove meat from pot and set aside. To that same pot over medium heat, add guanciale, stirring constantly to break it up. The fat should be rendered, not browned. Add onion, celery, carrot, garlic, chili flakes and salt to the pot, stirring frequently to sweat the vegetables, for about 5 minutes. Add tomato paste, stir, and cook for 5 minutes more.
3. Deglaze the pot with the porcini water and hot water, and the wine. Cook for 5 to 8 minutes, or until the alcohol has cooked out. Add tomatoes and chicken stock and bring to a boil, then turn off heat and add the herb sachet.
4. Preheat oven to 350°F.
5. Transfer the ragù sauce from the pot to a large, oven-safe braising casserole dish with a lid and add boar meat. Stir well, top with lid and braise in oven for 4 hours. Remove from oven and allow to cool, then refrigerate overnight.
6. The next day, remove the herb sachet from the pot and shred the boar meat. Bring boar ragù to a simmer on the stovetop. Taste and adjust seasoning.
7. Boil pasta in a large pot of salted water, according to the package instructions. When pasta is al dente, strain, reserving some pasta water, and add pasta to the boar ragù. Simmer over medium heat, and add ¼ cup of pasta water, gently stirring everything together. To serve, place a heaping portion of the pasta on each plate, finishing each with a nice drizzle of extra-virgin olive oil and a generous dusting of grated Pecorino Romano.