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From a vineyard in Tuscany to a hidden Italian gem in Virginia, wild boar ragu became an obsession. With its deep, rustic flavors and a perfect pairing of Sangiovese wine, this dish captures the essence of slow-cooked Italian tradition.
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Wild Boar Ragu
A rich and hearty slow-simmered wild boar ragu, infused with red wine, aromatic herbs, and tender vegetables, perfect for pairing with fresh egg noodles.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 4-6 servings 1x
- Category: Entrees
Ingredients
Scale
- 2 lbs wild boar meat, diced
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup red wine (Sangiovese or Super Tuscan)
- 2 cups crushed tomatoes (fresh or canned)
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- In a large pot, sauté onions and garlic in olive oil until fragrant.
- Add diced wild boar and brown on all sides.
- Incorporate carrots and celery, cooking until softened.
- Pour in the red wine, scraping the bottom to deglaze the pot.
- Add crushed tomatoes, bay leaves, thyme, salt, and pepper.
- Simmer on low heat for 2-3 hours until the meat is tender and the flavors meld.
