Wild Boar Ragu

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It’s perfect for saucing spaghetti, or served over a scoop of creamy polenta. And while it needs to simmer for hours in order for the flavors to develop, the preparation method is simple, straightforward, and stress-free.
Yield: 4 servings
Total Time: 3 hours


  • 2 pound ground wild boar
  • 4 cloves garlic, peeled
  • 2 cups Chianti or other red wine, or as needed
  • 3 tablespoons extra virgin olive oil
  • 1 large carrot, finely chopped
  • 2 celery stalk, finely chopped
  • 1 large onion, finely chopped
  • 2 Piccante Calabrese Pepper, finely chopped
  • 1 (28-ounce) cans whole peeled tomatoes, preferably D.O.P. San Marzano, crushed by hand in a large bowl
  • 2 cups veal stock
  • 1 teaspoon dried oregano
  • 1 tablespoon Asian fish sauce
  • Kosher salt and freshly ground black pepper, to taste
  • 1 bunch fresh basil
  • Tagliatelle, or other pasta, for serving.
  • Grated Parmesan cheese, for serving


  1. In a Dutch oven over medium-high heat, heat the oil until shimmering, and add the garlic, carrot, pepper, celery and onion. Sauté until softened, 3 to 5 minutes.
  2. Add the meat and cook, stirring frequently, until all the liquid released by the meat has evaporated and the meat is browned, 10 to 15 minutes. Add the reserved wine and cook, stirring frequently, until the mixture is dry, 10 to 15 minutes. Add tomatoes (break them up with a spoon), dried oregano, fresh basil and fish sauce. Reduce heat to very low, and cook, partly covered, at a low simmer for 1 hour.
  3. Add veal stock and continue to simmer, stirring occasionally, until the meat begins to break apart, 1.5 to 2.5 hours. Remove from heat and, using a whisk or spoon, break the meat into very fine shreds. Serve, if desired, over tagliatelle or other pasta.

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