Tuscan Wild Boar Ragu

local_grocery_store Ingredients

• 1 2 pounds wild boar meat, cut into 1-inch cubes
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 cup canned crushed tomatoes
• 1 cup red wine
• 2 cups beef stock
• 2 tbsp tomato paste
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp dried rosemary
• 1/2 tsp red pepper flakes
• Salt and pepper
• 1 lb pappardelle pasta
• Freshly grated parmesan cheese

restaurant_menu Method

1. 1.In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Add the wild boar meat and cook until browned on all sides, about 10 minutes. Remove the meat from the pot and set aside.
2. 2.Add the onion, garlic, carrot, and celery to the pot and cook until softened, about 5 minutes.
3. 3.Add the tomato paste, bay leaves, thyme, oregano, rosemary, and red pepper flakes to the pot and stir to combine. Cook for 1-2 minutes, or until fragrant.
4. 4.Add the red wine to the pot and bring to a boil. Cook for 2-3 minutes, or until the wine has reduced by half.
5. 5.Add the crushed tomatoes and beef stock to the pot and stir to combine. Season with salt and pepper to taste.
6. 6.Return the wild boar meat to the pot and stir to combine. Bring the mixture to a simmer and reduce the heat to low. Cover the pot and cook for 2-3 hours, or until the meat is tender and the sauce has thickened.
7. 7.Meanwhile, cook the pappardelle pasta according to package instructions. Drain the pasta and toss with a bit of olive oil to prevent sticking.
8. 8.Serve the Tuscan Wild Boar Ragu over the cooked pappardelle pasta and top with freshly grated parmesan cheese.

lightbulb_outline Tips

• chevron_rightIf you can't find wild boar meat, you can substitute with pork shoulder or beef chuck.
• chevron_rightLeftovers can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.