Wild Boar Ragù
- Total Time
- 3½ hours, plus overnight marinating
- Rating
- Comments
- Read comments
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Ingredients
- 1pound wild boar shoulder or leg, cut into 1- to 2-inch pieces
- 1rosemary sprig, torn in half
- 4garlic cloves, peeled
- 2cups Chianti or other red wine, or as needed
- 3tablespoons extra-virgin olive oil
- 1small carrot, finely chopped
- 1small celery stalk, finely chopped
- 1small onion, finely chopped
- 1cup canned tomatoes, with their liquid
- 2cups vegetable stock or water
- Tagliatelle or other pasta, for serving
Nutritional analysis per serving (4 servings)
636 calories; 15 grams fat; 3 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 66 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 35 grams protein; 110 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
The night before making the ragù place the meat in a bowl with the rosemary, peppercorns, garlic and enough wine to cover. Cover and refrigerate overnight.
- Step 2
Discard the rosemary and garlic. Drain the meat in a strainer set over a bowl, reserving the wine. In a Dutch oven over medium-high heat, heat the oil until shimmering, and add the carrot, celery and onion. Sauté until softened, 3 to 5 minutes.
- Step 3
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 the tomatoes, breaking them up with a spoon. Add 1 cup water, reduce heat to very low, and cook, partly covered, at a low simmer for 1 hour.
- Step 4
Add vegetable stock and continue to simmer, stirring occasionally, until the meat begins to break apart, 1½ to 2½ 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.
Private Notes
Comments
What is the dollop on top of the pasta in the photo?
This recipe is very similar to the wild boar ragu that my husband ate plates and plates of in Tuscany. I have made several times and usually increase the recipe 2-4 times. I also double the proportions of celery, onion and carrot relative to the amount in the recipe, and take care to chop them very, very fine (sometimes I just run them through the food processor. With a quad batch, cooking takes all day and more tomatoes or broth is needed, but the resulting flavor is incredible!
In step 1 reference is made to peppercorns, but the quantity is not mentioned in the ingredients list. Thoughts?
Can you use ground wild boar? If so can you still marinate in red wine overnight?
I made this for Christmas dinner, inspired by a trip to Italy. After much searching, I ordered the wild boar stew meat from Fossil Farms in New Jersey. It came frozen and very well packaged. I used 3 lbs. of the meat and approximated the other ingredients. I decided to brown the meat first, remove it, and then cook the vegetables, like I do with other recipes, and I’m glad I did. (Triple the vegetables made for a crowded pot.) As others commenters said, it takes much longer for the wine to evaporate than the recipe states. For me, adding in the time to make homemade pasta, this is pretty much an all-day endeavor. But so worth it! It’s just like the ragu we had in Tuscany. Delicious! I’m using my other 3 lbs. of wild boar to make it again this weekend.
we were gifted some wild boar - already cooked but I stripped it and put in bowl with red wine, thyme, and garlic and pepper. Instead of pasta, I used some Rancho Gordo Marcella white beans. Chopped two leeks and one fat fat shallot, celery and carrot. Wonderful fall dinner even tho it’s still September.