December 2, 2022

Campanelle with Wild Boar Ragù

Recipe: Kevin Risos

“Located on the edge of Vancouver’s Railtown neighbourhood, you visit Ask for Luigi for a good time and a full belly — and you leave with both. Chefs Valerio Pescetellis and Kevin Risos dish out antipasto platters and fresh pasta dishes served family style. There’s local albacore tuna with Castelvetrano olives and cauliflower, Luigi’s meatballs, and campanelle with wild boar ragù. Campanelle means “little bell” in Italian — the perfect pasta shape for maximum ragù uptake.” – Amy Rosen


  • 1 lb boar shoulder (or pork or beef shoulder), cut into large chunks
  • 1/3 cup extra-virgin olive oil, plus extra for serving
  • 1 tsp dried porcini mushroom
  • ½ cup hot water
  • ¼ cup guanciale (or pancetta), sliced into lardons
  • 1 small onion, diced
  • 1 small celery rib, diced
  • 1 small carrot, diced
  • 3 cloves garlic, minced
  • Pinch of chili flakes, such as Calabrian, to taste
  • Kosher salt to taste
  • 1 tbsp tomato paste
  • 2 cups dry red wine
  • 1¼ cups San Marzano tomatoes, puréed
  • 1½ cup chicken stock
  • 1 herb sachet, made of thyme, rosemary, sage and a bay leaf
  • 2 cups fresh campanelle pasta
  • Pecorino Romano, for garnish


Yield: Serves 4

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.
Author: Alexandra Whyte



Recipe excerpted from Canada's Best New Cookbook edited by Amy Rosen, published by Indigo Press.