Ragù is a winter dish characterized by meat and tomatoes. It is traditional to cook it all day, adding more liquid if it starts to dry out. Italians use fresh tomatoes in the summer and canned in winter. An easy Wild Boar Ragù recipe.
Provided by Kara Zuaro
Categories Cheese Dairy Fish Garlic Herb Onion Pasta Pepper Tomato Sauté Dinner Peanut Free Tree Nut Free Soy Free
Yield Makes 4 to 6 servings
Number Of Ingredients 18
Steps:
- 1. In a large cast-iron pot, sauté the onion in olive oil until translucent.
- 2. Add the boar meat and brown. (That is, cook the meat over high heat, turning frequently, just until it's cooked on the outside.)
- 3. Add the canned tomatoes and the bay leaves.
- 4. Add the wine.
- 5. Gradually add the garlic, dried chili, cinnamon stick, cloves, sun-dried tomatoes, anchovies (or anchovy paste), oregano, basil, sage, red wine vinegar, and salt and black pepper to taste.
- 6. Simmer on low on the stovetop with the lid of the pot slightly ajar, and stir occasionally for at least two hours - or longer if possible. The longer you simmer this, the more tender the meat will become. The ragù is ready to eat when the meat has totally fallen apart and most of the liquid has been absorbed by the meat. Take out the cinnamon stick and bay leaves before serving.
- 7. Serve over the pasta and top with grated cheese. Accompany with some crusty peasant bread and a good red wine, preferably a strong Italian, like Amarone or Barolo.
- Mangia!
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