Wild Boar Ragù

Ingredients

• 2 pounds (900g) wild boar meat, cubed 2 pounds (900g) wild boar meat, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, finely chopped 2 carrots, finely chopped
• 2 celery stalks, finely chopped 2 celery stalks, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 2 cups (470ml) crushed tomatoes 2 cups (470ml) crushed tomatoes
• 1 cup (240ml) beef or vegetable broth 1 cup (240ml) beef or vegetable broth
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 60g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the wild boar meat and cook until browned on all sides. Remove the meat from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion, carrots, celery, and garlic. Sauté until the vegetables are softened.
3. 3.
   Pour in the red wine and let it simmer for a few minutes to reduce slightly.
4. 4.
   Add the crushed tomatoes, beef or vegetable broth, bay leaves, dried thyme, dried rosemary, salt, and pepper. Stir well to combine.
5. 5.
   Return the browned wild boar meat to the pot and bring the mixture to a simmer.
6. 6.
   Reduce the heat to low, cover the pot, and let the ragù simmer for at least 2 hours, stirring occasionally.
7. 7.
   After 2 hours, remove the lid and continue simmering for an additional 30 minutes to thicken the sauce.
8. 8.
   Adjust the seasoning with salt and pepper if needed.
9. 9.
   Serve the Wild Boar Ragù over cooked pappardelle or tagliatelle pasta. Garnish with freshly grated Parmesan cheese and chopped parsley.

Treat your ingredients with care...

• Wild boar meat — Since wild boar meat can be tough, it is important to cook it low and slow to achieve tender results. The long simmering time in this recipe helps to break down the meat and make it tender. If wild boar meat is not available, you can substitute it with pork shoulder or beef chuck.

Tips & Tricks

• For an extra depth of flavor, marinate the wild boar meat in red wine overnight before cooking.
• If you prefer a smoother sauce, you can blend the cooked ragù using an immersion blender or food processor.
• Leftover ragù can be stored in the refrigerator for up to 3 days or frozen for future use.
• To enhance the aroma of the dish, add a pinch of freshly grated nutmeg to the sauce.
• For a touch of heat, add a sprinkle of red pepper flakes to the ragù while it simmers.

Serving advice

Serve the Wild Boar Ragù over a bed of cooked pappardelle or tagliatelle pasta. Sprinkle with freshly grated Parmesan cheese and chopped parsley for added flavor and visual appeal. Accompany the dish with a crusty Italian bread to soak up the delicious sauce.

Presentation advice

Present the Wild Boar Ragù in a deep serving dish, allowing the rich sauce to be showcased. Garnish with a sprig of fresh rosemary or thyme for an elegant touch. Serve with a side of freshly grated Parmesan cheese for guests to add according to their preference.