WILD BOAR RAGU (RAGU DI CINGHIALE)

By John_Merillat

Ground wild boar meat soaked overnight in a red wine marinade makes a rich ragu that demands freh pasta to absorb its strong flavor. The meat can simmer for hours, and the flavor only improves the longer it cooks. Be sure to add water as the liquid evaporates from the sauce. A great resource fro wild boar in the United States is Broken Arrow Ranch (www.bokenarrowranch.com)

Ingredients

• 2 pounds (900 grams) ground wild boar
• 3 cups (24 fl oz/720 ml) red wine
• 2 onions, cut into fine dice
• 2 stalks celery, cut into fine dice
• 2 carrots, peeled, and cut into fine dice
• 1 clove of garlic, peeled and minced
• 1 tablespoon lightly crushed juniper berries
• 5 whole cloves
• 3 tablespoons olive oil
• Kosher salt and freshly ground pepper
• 28 ounces crushed tomatoes
• 1 bay leaf
• 1 sprig rosemary
• Tagliatelle or fresh pasta

Details

Servings 4

Preparation

Step 1

Marinate the wild boar overnight with 1 1/2 cups red wine, half of the onion, half of the celery, half of the carrot, the garlic, the juniper berries, and the cloves.

The next day, strain the wild boar, reserving the wine and vegetables, but discarding the garlic, juniper berries, and cloves.

In a heavy casserole pan over medium-high heat, add the olive oil along with the remaining onion, celery, and carrot.
Saute' until tender, about 7 minutes. Add the wild boar, along with the vegetables from the marinade, and cook about 10 minutes. Season with salt and pepper to taste.

Add the red wine from the marinade, along with the remaining 1 1/2 cups red wine, and let reduce by half. Add the crushed tomatoes, the bay leaf, and the rosemary. Reduce the heat to medium-low and let simmer for 2 to 2 1/2 hours. Discard the bay leaf.