Nowhere else in the world is ragù made better than in the country of its origin, Italy. This next dish, Wild Boar Ragù, is a traditional Italian ragù recipe that features wild boar as the meat.
Italian Wild Boar Ragù Recipe-
- 1 large sweet white onion, peeled and rough chopped
- 2 tablespoons extra virgin olive oil
- 2 pounds wild boar meat, bones removed, meat chopped into bite sized cubes
- 1 (15 oz.) can peeled and chopped tomatoes
- 3 bay leaves
- 1 cup dry red wine (a good Chianti is recommended)
- 6 cloves garlic, peeled and smashed
- 3 dried Anaheim chili peppers, stems removed and chopped into tiny pieces
- 1 cinnamon stick
- 6 whole cloves
- 4 sun-dried tomatoes
- 4 anchovie fillets
- Fresh or dried oregano, basil, and sage, to taste
- 1 tbsp. red wine vinegar
- Freshly ground course sea salt and black peppercorns, to taste
- Pappardelle Pasta
- Freshly grated Pecorino cheese (You could use Parmesan also, but Pecorino is sheep cheese and really compliments game meat much better)
- Put 2 tablespoons of the olive oil in a large cooking pot (cast iron is best, if you have one), over medium high heat, and sauté the onion for 1-1/2 to 2 minutes, until translucent and fragrant.
- Add in the boar meat and sauté, stirring frequently, until the cubes are browned all over, but not cooked all the way through yet.
- Now add in the bay leaves and the canned tomatoes.
- Next into the pot goes the wine.
- Gradually add in the dried chili, garlic, cloves, cinnamon stick, sun-dried tomatoes, oregano, anchovies (or anchovy paste), basil, red wine vinegar, sage, and then grind in enough salt and black pepper to taste.
- Adjust the heat so your ragu is cooking at a lively simmer with the lid on the pot slightly ajar, stir now and then, and cook for a minimum of two hours—even longer if you have time, the meat will just get all that much more tenderized. Your ragù is ready to serve when the meat cubes have completely fallen apart and the meat has absorbed a majority of the liquids.
- Time the preparing of your pasta so that it will be freshly cooked and still very warm when the ragù is done.
- Remove the bay leaves and cinnamon stick and bay leaves before serving.
- To serve your Wild Boar Ragù, put a good portion of pasta on each plate, then a generous helping of ragù, grate some cheese over the top of the dish. Have on the table a loaf of thick, crusty sourdough bread for people to break off chunks to sop up the yummy ragu juices, and also a bottle of good Italian red wine, like Tuscany, or a Chianti Classico, Riserva.