Wild Boar Ragù
Inherently rich and robust, wild boar meat is perfect for this stewed pasta sauce that doesn't skimp on bold flavors with plenty of wine and fresh herbs.
- 2 lbs wild boar, cut into 1 to 2 inch pieces (Shoulder and leg meat work really well for this)
- 2 cups red wine (Something hearty, like a Chianti or Sangiovese)
- 1 onion, small dice
- 3 cloves garlic, crushed
- 3 sprigs fresh thyme
- 1 tbs fresh oregano
- 1 whole clove
- 1 large carrot, small dice
- 2 ribs celery, small dice
- 14 oz canned crushed tomatoes
- 2 tbs tomato paste
- 2 cups stock
- Combine the marinade ingredients in a sealable bag and refrigerate overnight.
- Strain the boar from the marinade, reserving both.
- In a large stock pot or Dutch oven, heat about 2 tbs olive oil over medium heat. Once the oil starts to shimmer, add the meat and simmer until lightly browned. Depending on the size of the pot, you may need to work in batches. Remove meat and set aside.
- Sauté the carrot and celery until softened, about 5 minutes. Add the reserved marinade, tomatoes, tomato paste, and stock. Bring to a simmer to let some of the alcohol cook out, about 2-5 minutes. Return the meat to the pot, along with any juices from the plate. Bring to a simmer then partially cover and let cook until the meat is fork tender, about 1 1/2 to 2 1/2 hours. If the sauce dries out too much, add about 1 cup water (or stock, to taste).
- Once tender, pull the meat to shreds with two forks. Serve over a hearty pasta like tagliatelle, pappardelle, or gnocci. A crusty piece of bread makes a great accompaniment too.
If you don't want to stand over a stove, transfer the pot to an oven heated to 300 F while it simmers. You could also transfer it to a slow cooker instead.