RECIPE: Wild Boar Ragu Bolognese

If you’re looking for a mouth-watering & hearty seasonal meal, look no further than this Wild Boar Ragu Bolognese. On top of being a unique & challenging fall recipe, this is one of our favorites for a few reasons:

  1. It’s PERFECT for serving to a small group of 4 for a Thanksgiving or holiday meal
  2. There is wine in the recipe — that’s right, you get to prepare this meal by pouring in a glass of red (preferably Nebbiolo)
  3. It takes about 2 hrs 45 minutes to cook & leaves over an hour of simmer time. That little break is a great time to treat yourself to your first glass of Italian red wine from the Understanding Nebbiolo Weekly Tasting set. 

Now that you know why we love this recipe, it’s time to figure out why you will:

 

Get the following ingredients:

  • 1 pound wild boar shoulder, cut into ½” cubes
  • Kosher salt and black pepper
  • 1-1/4 cups red wine
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 4 cloves garlic, smashed
  • 2 bay leaves
  • 1 tablespoon fresh sage, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 medium onion, chopped
  • 1/2 cup olive oil
  • 2 tbsp tomato paste
  • 1 28-oz can crushed tomatoes
  • 1 pinch red pepper flakes
  • 1 cup whole milk

Then put them together by following these steps:

1. Season wild boar with salt and pepper in a bowl. Add the wine, garlic cloves, and herbs to the bowl. Cover the bowl with plastic wrap and marinate the wild boar overnight.

2. After marinating, remove the boar from the mixture and reserve the marinade. Remove garlic from marinade and mince finely.

3. Heat olive oil in a large heavy pot. Add the onion, celery, carrots, and garlic. Sauté until softened, about 5 minutes. Add the wild boar to the pot, and brown on all sides, then stir in the wine marinade.

4. Increase the heat to high, and let the liquid reduce, about 7 minutes. Then stir in the tomato paste, crushed tomatoes, and red pepper flakes.

5. Lower the heat, and simmer 1-½ to 2 hours, until the boar is tender. Taste for seasoning and add more salt and pepper, if needed.

6. Stir in the milk, and simmer the ragu another 30 minutes. Serve with pasta and grated Parmesan.

 

Once you whip up this must-have meal, you’ll feel like a pro in no time. Give yourself a pat on the back (and a glass of Nebbiolo) for creating a dish that your family will surely remember.

 

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