Wild Boar Ragu Bolognese
A richly flavored wild boar ragu, featuring simmered wild boar shoulder, creates a robust sauce ideal for flat pasta or polenta.
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Instructions
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Season diced wild boar with salt and pepper in a nonreactive bowl. Add wine, half of the diced celery and carrot, smashed garlic, sage, rosemary, and bay leaves; marinate overnight, reserving remaining celery and carrot.
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Drain the wild boar on paper towels, then remove and chop the garlic cloves.
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Heat olive oil in a heavy pot. Sauté the onion, reserved celery and carrot, and chopped garlic for 5 minutes. Add the celery and carrot from the marinade and sauté for another 5 minutes.
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Add the drained wild boar to the pot; brown on all sides. Stir in the wine and herbs from the marinade.
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Increase heat to high; reduce the wine for 7 to 8 minutes. Stir in the tomato paste, crushed tomatoes, and red pepper flakes.
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Lower the heat; simmer for 1.5 to 2 hours until the boar is tender. Season to taste.
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Stir in the milk; simmer for 30 minutes more. Serve the ragu with flat pasta and grated Parmesan.