Forget everything you think you know about ragu. This isn't your grandmother's Sunday sauce – this is a wild boar ragu, bursting with the rich, earthy flavour of authentic Italian hunting. Imagine tender, slow-cooked wild boar meat, falling apart in a luxurious sauce infused with fragrant herbs, sun-dried tomatoes, and a hint of red wine. This recipe, passed down through generations in my family, delivers an intensely flavourful ragu that's perfect for pasta, polenta, or even simply enjoyed with crusty bread. The deep, savoury notes of the wild boar are balanced beautifully by the sweetness of the tomatoes and the depth of the red wine, creating a truly unforgettable culinary experience.
This Carmela's Kitchen recipe elevates the humble ragu to a new level of deliciousness. Prepare to be transported to the rolling hills of Italy with every bite. Ready to embark on this culinary adventure? Let's dive into the step-by-step process and create this magnificent wild boar ragu together!
Tools Needed
- Cast iron saucepan
Ingredients
- Wild boar meat: 1 kg
- Celery stalks: 2
- Carrot: 1 medium
- White onion: 1 large
- Garlic cloves: 2
- Bay leaves: 4
- Tomato pulpa (sun-dried): 400 ml
- Tomato passata: 500 ml
- Virgin olive oil
- Red wine (Sun Gervasi or Chianti): 3/4 cup
Step-by-Step Instructions
Step 1. Prepare the Sofrito
- Finely dice celery and onion. Grate the carrot. Crush or pulverize garlic.
Step 2. Sauté the Vegetables and Wild Boar
- In a cast iron saucepan, drizzle olive oil to cover the base. Add onion, garlic, carrots, and celery. Sauté until golden brown (sofrito).
- Add the bite-sized wild boar chunks and stir until coated.
Step 3. Deglaze and Add Tomatoes
- Add red wine (about 3/4 cup) and let it evaporate.
Step 4. Simmer the Ragu
- Add tomato passata, pulpa, bay leaves, and rosemary. Bring to a boil, then simmer for at least 1.5-2 hours, stirring frequently and adding water if needed to maintain a velvety consistency.
Read more: Comforting Italian White Bean & Sausage Stew Recipe
Tips
- Use shallots or leeks instead of onions if preferred.
- Adjust the amount of red wine to your liking, but don't overpower the meat's flavor.
- Maintain a velvety and loose sauce by adding water if necessary during simmering.
Nutrition
- N/A
FAQs
1. Can I substitute the wild boar with another meat?
While wild boar provides the most authentic flavor, you can substitute it with venison, beef chuck, or even pork shoulder. Keep in mind the cooking time may need adjustment.
2. How can I make this recipe less rich?
Reduce the amount of olive oil used and/or choose a leaner cut of wild boar. You can also slightly decrease the amount of heavy cream, if using.
3. How long will the ragu keep?
The ragu will keep in the refrigerator for up to 4 days. It also freezes well for up to 3 months. Allow it to thaw completely before reheating gently.
This authentic Italian wild boar ragu is a testament to the magic of slow cooking and simple, quality ingredients. Enjoy the rich, satisfying flavors that transport you straight to the heart of Italy. Buon appetito!