Wild Boar Ragu

local_grocery_store Ingredients

• 2 lbs wild boar meat, cut into 1-inch cubes
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery, chopped
• 4 cloves garlic, minced
• 28 oz canned tomatoes, crushed
• 2 tbsp tomato paste
• 1 cup beef broth
• 1 cup red wine
• 2 sprigs rosemary
• 2 sprigs thyme
• 2 bay leaves
• to taste salt
• to taste pepper
• 2 tbsp olive oil

restaurant_menu Method

1. 1.Heat the olive oil in a large pot over medium-high heat.
2. 2.Add the wild boar meat and cook until browned on all sides, about 5 minutes.
3. 3.Remove the meat from the pot and set it aside.
4. 4.Add the onion, carrots, celery, and garlic to the pot and cook until softened, about 5 minutes.
5. 5.Stir in the tomato paste and cook for another 2 minutes.
6. 6.Pour in the red wine and beef broth, scraping the bottom of the pot to release any browned bits.
7. 7.Add the canned tomatoes, rosemary, thyme, bay leaves, salt, and pepper, and stir to combine.
8. 8.Return the wild boar meat to the pot and bring the mixture to a simmer.
9. 9.Reduce the heat to low and let the ragu simmer for 3-4 hours, stirring occasionally, until the meat is tender and the sauce is thickened.
10. 10.Serve the ragu over a bed of fresh pasta, garnished with fresh herbs if desired.

lightbulb_outline Tips

• chevron_rightIf you can't find wild boar meat, you can substitute with pork shoulder or beef chuck.
• chevron_rightThis ragu can be made ahead of time and reheated before serving.
• chevron_rightLeftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.