Pasta Con Salsiccia Di Cinghiale E Pignoli Bolognese (Pasta With Boar Sausage and Pine Nut Bolognese)

This recipe is a favorite in the Martinelli family. It’s zesty and bold and while it may seem like a lot of pignoli, the finished product is enhanced in both appearance and flavor by all those toasty nuts. Serve it with a hearty pasta like penne or rigatoni but good old elbow macaroni is fine too.
September 01, 2014


Heat olive oil over medium heat in a large sauté pan and add sausage and boar meat. Sauté for 10 minutes, stirring often, breaking meat up with wooden spoon as it cooks. Add pine nuts, onion and carrot. Cook for 5 more minutes until onion is translucent.

Add the remaining ingredients. Simmer until the wine has cooked down and the meat is tender, about 15 minutes. Season with salt, pepper and crushed red pepper to taste. Add tomato sauce or additional broth if sauce gets too thick. Serve over pasta cooked al dente with a sprinkle of grated Parmigiano-Reggiano.

Note: Ground pork and sausage can be used in place of the boar meat and sausage. Find Frank Martinelli’s boar products by visiting

Recipe by Owner Frank Martinelli, PV Farm Stand, North Scituate

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  • ¼ cup extra-virgin olive oil
  • 1 pound hot boar sausage, casing removed
  • 1 pound mild boar sausage, casing removed
  • 2 cups ground boar meat
  • 1 pound (3⅓ cups) pignoli (or pine nuts), lightly toasted
  • 1 small-medium onion, finely chopped
  • 1 small-medium carrot, finely chopped
  • 4 cloves garlic, finely chopped
  • ½ pound (2½ cups) sun-dried tomatoes, drained and chopped
  • 1½ cups (12 ounces) tomato sauce (or use Martinelli’s Marinara)
  • 1 cup chicken stock
  • ½ cup red wine
  • Kosher or sea salt
  • Freshly ground black pepper
  • Crushed red pepper (optional)
  • 1 pound penne, rigatoni or your favorite hearty pasta shape
  • Freshly grated Parmigiano-Reggiano (optional)
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