Description
Discover this hearty Italian delight with a rich and flavorful Wild Boar Ragu, perfect for pasta lovers.
Ingredients
Scale
- 2 pounds wild boar shoulder, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 can (14.5 ounces) crushed tomatoes
- 1 cup red wine
- 1 cup chicken or beef broth
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 bay leaf
- 1 pound pasta (such as pappardelle or tagliatelle)
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the wild boar pieces and brown them on all sides. Remove the meat and set aside.
- In the same pot, add the chopped onion, garlic, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
- Return the browned wild boar to the pot. Stir in the crushed tomatoes, red wine, and broth. Add the oregano, thyme, bay leaf, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 2 to 2.5 hours, stirring occasionally, until the meat is tender and the sauce has thickened.
- While the ragu is simmering, cook the pasta according to package instructions until al dente. Drain and set aside.
- Once the ragu is ready, remove the bay leaf and adjust seasoning if necessary. Serve the ragu over the cooked pasta and garnish with fresh parsley and grated Parmesan cheese.
Notes
- For a richer flavor, add a tablespoon of tomato paste when you add the crushed tomatoes.
- If wild boar is unavailable, you can substitute with ground beef or pork for a different but still delicious ragu.
- Prep Time: 20 minutes
- Cook Time: 2 to 2.5 hours
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: varies
- Fat: 20g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: varies
- Protein: 30g
- Cholesterol: varies