Wild Boar Ragu

local_grocery_store Ingredients

• 1.5 pounds Wild boar meat, diced
• 1 Onion, finely chopped
• 1 Carrot, finely chopped
• 1 stalk Celery, finely chopped
• 3 Garlic cloves, minced
• 2 tablespoons Tomato paste
• 1 can (28 ounces) Canned crushed tomatoes
• 1 cup Red wine
• 1 cup Beef or chicken broth
• 2 Bay leaves
• 1 teaspoon Dried thyme
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 2 tablespoons Olive oil
• 2 tablespoons Fresh parsley, chopped
• for serving Grated Parmesan cheese
• for serving Cooked pasta or polenta

restaurant_menu Method

1. 1.In a large pot or Dutch oven, heat olive oil over medium heat.
2. 2.Add the diced wild boar meat and cook until browned on all sides. Remove the meat from the pot and set aside.
3. 3.In the same pot, add the chopped onion, carrot, celery, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
4. 4.Stir in the tomato paste and cook for another minute.
5. 5.Add the browned wild boar meat back to the pot, along with the crushed tomatoes, red wine, beef or chicken broth, bay leaves, dried thyme, dried oregano, salt, and black pepper.
6. 6.Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the ragu cook for at least 2 hours, stirring occasionally.
7. 7.Remove the bay leaves from the pot and taste the ragu. Adjust the seasoning if needed.
8. 8.Serve the wild boar ragu over cooked pasta or polenta. Garnish with freshly chopped parsley and grated Parmesan cheese.
9. 9.Enjoy your delicious wild boar ragu!

lightbulb_outline Tips

• chevron_rightFor a deeper flavor, marinate the wild boar meat in red wine overnight before cooking.
• chevron_rightIf you can't find wild boar meat, you can substitute it with pork shoulder or beef chuck.
• chevron_rightLeftover ragu can be stored in the refrigerator for up to 3 days or frozen for future meals.
• chevron_rightFeel free to add a pinch of red pepper flakes for a spicy kick.