Pascuense-style Wild Boar Ragù

Ingredients

In this Pascuense adaptation, we incorporate traditional Pascuense spices such as achiote, garlic, and oregano to infuse the wild boar meat with unique flavors. Additionally, we serve the ragù over taro root mash, a staple ingredient in Pascuense cuisine, which adds a creamy and slightly sweet element to the dish. We alse have the original recipe for Ragù di cinghiale, so you can check it out.

• 500g (1.1 lb) wild boar meat, cubed 500g (1.1 lb) wild boar meat, cubed
• 2 tablespoons achiote paste 2 tablespoons achiote paste
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon dried oregano 1 tablespoon dried oregano
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 1 red bell pepper, diced 1 red bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cup (240ml) chicken or vegetable broth 1 cup (240ml) chicken or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Taro root mash, for serving Taro root mash, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 45g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the wild boar meat, achiote paste, minced garlic, and dried oregano. Mix well to ensure the meat is evenly coated. Let it marinate for at least 1 hour, or overnight for enhanced flavor.
2. 2.
   Heat olive oil in a large pot over medium heat. Add the chopped onion and diced red bell pepper. Sauté until the vegetables are softened and lightly caramelized.
3. 3.
   Add the marinated wild boar meat to the pot and cook until browned on all sides.
4. 4.
   Stir in the diced tomatoes and pour in the chicken or vegetable broth. Season with salt and pepper to taste.
5. 5.
   Reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the wild boar meat is tender and the flavors have melded together.
6. 6.
   Serve the Pascuense-style Wild Boar Ragù over a bed of taro root mash.

Treat your ingredients with care...

• Wild boar meat — Ensure the meat is properly marinated to enhance its flavor and tenderness.
• Achiote paste — Adjust the amount according to your preference for spiciness and color.
• Taro root mash — Boil the taro root until tender, then mash it with butter and salt for a creamy consistency.

Tips & Tricks

• For an extra burst of flavor, add a splash of red wine to the ragù while simmering.
• If wild boar meat is not available, you can substitute it with pork shoulder or beef chuck.
• Adjust the cooking time based on the tenderness of the meat. It should be fork-tender when done.
• Serve the ragù with a sprinkle of fresh parsley or cilantro for added freshness.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day.

Serving advice

Serve the Pascuense-style Wild Boar Ragù over a generous portion of taro root mash. Garnish with fresh parsley or cilantro for a pop of color and freshness. Accompany the dish with a side of steamed vegetables or a crisp green salad to complete the meal.

Presentation advice

Present the Pascuense-style Wild Boar Ragù in a deep serving dish, allowing the vibrant colors of the ragù to shine. Place a scoop of taro root mash in the center and drizzle some of the rich sauce over the top. Garnish with a sprig of fresh herbs for an elegant touch.