WILD BOAR RAGù

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Wild Boar Ragù image

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

1 large Spanish onion (chopped)
2 tablespoons olive oil
2 pounds boneless wild boar meat (cut for stew)
1 can chopped tomatoes
3 bay leaves
1 cup red wine
5 cloves garlic, crushed
3 dried chili peppers (crushed)
1 cinnamon stick
5 cloves
3 sun-dried tomatoes
3 anchovies or 1 teaspoon anchovy paste
Fresh or dried oregano, basil, and sage
1 tablespoon red wine vinegar
Salt and black pepper to taste
N/A
Pasta (pappardelle or fettuccine)
Grated pecorino cheese (Parmigiano is an acceptable substitute, but pecorino, being sheep cheese, complements game)

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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