Close your eyes and picture this: the Apennine Mountains serve as your backdrop, there is ample sunshine, lush, hilly terrains and the cool breeze from the Adriatic Sea caresses your skin. Where are you? You are enjoying the region of Abruzzo in Italy.
A diverse array of wines are made in Abruzzo, but today we are going to focus on the leading Montepulciano grape. We have chosen two wines made from the the grape that are both great examples of the region even if they are very different from each other. They both are quite food-friendly and pair perfectly with the recipe for chitarrona con polpette di cinghiale or pasta with wild boar meatballs that is included below. It’s a traditional Abruzzo dish that you will love.
2010 Caroso Montepulciano d’Abruzzo: $22
This first wine comes with warm, earthy tones combining with dark fruits that finish with flavors of bitter chocolate, cinnamon and lovely tannins. Enjoy with the dish below or with fall mushroom recipes, lamb or charcuterie spreads. 
2016 Niro Montepulciano d’Abruzzo $18
With even more forward red fruit than the previous bottle, with hints of crushed herbs, black licorice and cracked pepper. Pair this wine with braised beef, fall chilis and of course the pasta below.
Pasta and Wild Boar Meatballs with Abruzzo Wine
- Total Time: 100 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Hearty pasta dish featuring flavorful wild boar meatballs simmered in rich tomato sauce. A taste of Abruzzo!
Ingredients
- 2 lbs (907 g) durum wheat flour
- 1 spoon salt
- 2 cups (473 ml) water
- 4 oz (113 g) parmigiano cheese
- 1 egg
- 1 onion
- 1/4 cup parsley
- 1 lbs (454 g) minced wild boar meat
- 1/2 cup (118 ml) carrots
- 1/2 cup (118 ml) celery
- 2 cups (473 ml) tomato sauce
Instructions
- Make the meatballs with the wild boar minced meat, parsley, parmigiano cheese, and egg.
- Pan-fry the meatballs with the onion, carrots, celery, and parsley.
- Add the tomato sauce and cook for about an hour.
- Knead the dough made with flour, salt, and water.
- Roll out the dough and cut it quite thick using a pasta cutting tool, or roll up the sheets of pasta cigar-style and cut them into noodles with a sharp knife.
- Cook the pasta ‘al dente’ in boiling water.
- Season the pasta with the sauce.
Notes
- For richer flavor, brown the meatballs before adding the tomato sauce.
- If wild boar is unavailable, substitute with ground pork or beef, but adjust seasoning accordingly.
- To ensure perfectly cooked pasta, start testing for doneness a minute or two before the package directions indicate.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 600
- Sugar: 10
- Sodium: 700
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Carbohydrates: 70
- Fiber: 5
- Protein: 35
- Cholesterol: 150
Frequently Asked Questions
Can I substitute regular pork for wild boar?
Yes, ground pork is the most accessible substitute. Wild boar is leaner and has a stronger, gamier flavor than farmed pork, so the meatballs will be milder if you swap it out.
What is the best pasta shape to serve with wild boar meatballs?
The recipe uses handmade pasta typical of the Abruzzo region, such as chitarra or spaghetti. A thick, robust shape holds up well to the rich boar ragù.
Where can I find wild boar meat?
Specialty butchers, game meat suppliers, and online game meat retailers are the most reliable sources. Some farmers markets in rural areas also carry it seasonally.
How long should I cook the meatballs in the tomato sauce?
About an hour of simmering in tomato sauce allows the meatballs to cook through fully and the sauce to reduce into a rich, concentrated consistency.
