Main Dish

Wild Boar Bolognese

Papapietro Perry Winery

4791 Dry Creek Road
Healdsburg, CA 95448

  • RECIPE YEAR: 2013
  • RECIPE BY: Bruce Riezenman, Park Avenue Catering
  • YIELD: Serves 6
  • PAIRS WELL WITH: Papapietro Perry Russian River Valley Pinot Noir

When our assistant winemaker, Dave Low, got married, this amuse bouche was served at his wedding as a surprise gift from the chef. The dish was an obvious choice for something special to share for Wine & Food Affair. Chef Bruce Riezenman follows the tradition of using milk in Bolognese: "It adds a background sweetness and richness that combines wonderfully with earthy mushrooms and Pinot Noir."

  • 3 tablespoons unsalted butter
  • 2 ounces pancetta, minced
  • 2 tablespoons finely diced celery
  • 2 tablespoons finely diced carrots
  • 2 tablespoons finely diced yellow onions
  • Salt and freshly ground black pepper, to taste
  • 3/4 pound ground wild boar (medium grind)
  • 1/2 cup milk
  • 1 cup Papapietro Perry Pinot Noir
  • 6 ounces diced tomatoes in juice, finely chopped (juices reserved)
  • 6 fresh thyme sprigs
  • 1 teaspoon ground juniper berries
  • 4 large fresh sage leaves
  • 2 tablespoons dried porcini powder
  • 2 tablespoons dried porcini mushrooms
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup veal or beef broth
  • Cooked cavatappi pasta for serving


In a large sauté pan over medium heat, melt the butter. Add the pancetta and cook, stirring occasionally, until slightly crisped. Add the celery, carrots and onions, and season with salt and black pepper. Cover and cook until the vegetables soften but are not browned. Add the ground boar, season with a little salt and crumble the meat by mashing it with the back of a spoon.

Continue to cook until the meat has changed color but has not yet browned. Add the milk and simmer until evaporated and only clear fat remains. Add the wine and simmer until evaporated. Add the tomatoes, thyme, juniper berries, sage, porcini powder and mushrooms, red pepper flakes and broth. 

Bring the Bolognese to a simmer, then reduce the heat to the lowest possible simmer. Cook the sauce at a slight bubble for 2 hours more. Adjust the seasoning with salt and black pepper and serve over pasta.

Papapietro Perry Winery

4791 Dry Creek Road
Healdsburg, CA 95448