Ragù “Boar”ognese
Photo by Anne Fishbein

Photo by Anne Fishbein

This is a signature Tuscan dish and this recipe reflects its authentic roots.   Wild Boar roams freely in the Tuscan hills and Italians have traditionally created dishes from what was available in their backyards.  This recipe calls for wild boar meat, however you can substitute it with whatever meat you prefer, as well as serve it with other types of pasta.  Traditional pastas used with this ragù are pappardelle or tagliatelle because of their texture and the way they absorb the ragù expressing the rich and hearty flavors.  This is a great dish for fall/winter and for your holiday guests!

 

Watch the GG Channel as Chef Alicia walks us through how to make it. Special thanks to Chef Sean for all his help.  I also include my wine pairing suggestion as I sip and savor this delicious meal. Cin Cin!

 

Ingredients: (serving 4-6)

1 cup of Olive Oil

1/2 LB boar or pork shoulder, ground

1/2 LB pancetta, ground

3 garlic cloves, thinly sliced

2 carrots, minced

2 sticks of celery, minced

1 large yellow onion, minced

1/2 cup white wine

1 28 ounce can of whole tomatoes, peeled

1/2 cup milk or cream (optional)

Salt and pepper to taste

 

Preparation:

Mix ground boar with pancetta until combined well.

In a hot pan, pour 1 TBSP olive oil and brown meat.

Remove meat from pan and set aside.

Saute mirepoix (carrots, celery, onion and garlic) in the meat drippings until onions are translucent.

Add meat mixture back to pan and stir until meat and vegetables are well combined.

De-glaze the pan by pouring the white wine over the meat and vegetable mixture.

Add the can of tomatoes including juice into the pan.

Add cream/milk at this step if desired.

Cook the ragu mixture on high heat until mixture boils.

Once the mixture boils, reduce heat to a medium flame and continue cooking until the meat absorbs most of the moisture. (Approximately 45 minutes). The sauce should appear reduced. Stir occasionally to ensure the meat doesn’t stick to the pan.

Taste and add salt and pepper to taste.

You may add additional marinara sauce to the pan to reach your desired sauce consistency.

Serve with your favorite pasta (we use fresh made black pepper pappardelle) and enjoy!

 

Buon Appetito e Mangia!

 

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