Wild Boar Ragu

local_grocery_store Ingredients

• 2 lbs wild boar shoulder, cut into 1-inch cubes
• 1 onion, diced
• 4 cloves garlic, minced

restaurant_menu Method

1. 1.In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. 2.Add the wild boar to the pot and cook until browned on all sides, about 8-10 minutes.
3. 3.Add the canned tomatoes, bay leaves, rosemary, and thyme to the pot and stir to combine.
4. 4.Bring the mixture to a simmer, then reduce the heat to low and cover the pot. Let the ragu cook for 3-4 hours, stirring occasionally, until the meat is tender and the sauce is thick and rich.
5. 5.Serve the ragu over creamy polenta or your favorite pasta, topped with freshly grated parmesan cheese.

lightbulb_outline Tips

• chevron_rightIf you can't find wild boar, you can substitute pork shoulder or beef chuck. Just adjust the cooking time as needed.
• chevron_rightLeftover ragu can be stored in the fridge for up to 3 days or frozen for up to 3 months.