Wild boar ragu


by: Umberto

The meat needs to be marinated for a day or two first. We like to cook the meat on the bone for extra flavor, and we add an extra carrot for sweetness.


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serves: 8

4 pounds wild boar shoulder (preferably on the bone, cut into pieces about 3 1/-4 inches long)

5 tablespoons extra virgin olive oil

2 carrots (finely chopped)

1 stalk celery (finely chopped)

2 onions (finely chopped)

sprig of rosemary

sprig of sage

2 cloves garlic

2-3 tablespoons sunflower or vegetable oil

2 tablespoons tomato paste

2 cups tomato passata

salt and pepper

For the marinade:

1 bottle of red wine

2 juniper berries

2 black peppercorns

1 leaf bay

1 small carrot (coarsely chopped)

1 small celery stalk (coarsely chopped)

1 onion (coarsely chopped)

sprig of rosemary

Nutrition Facts
Wild boar ragu

Servings Per Recipe: 8

Amount per Serving

Calories: 493

  • Total Fat: 19.9 g
  •     Saturated Fat: 3.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 585.9 mg
  • Total Carbs: 20.4 g
  •     Dietary Fiber: 4.5 g
  •     Sugars: 11.5 g
  • Protein: 52.7 g

how is this calculated?

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1.  A few days ahead, put the boar into a large bowl with all the marinade ingredients, cover with plastic wrap and leave in the fridge for at least a day, preferably two. Before you make the ragu, bring the wild boar out of the fridge and let it come back to room temperature. Lift it from the marinade and pat dry. Strain the marinade through a fine sieve.

2.  Heat the olive oil in a large, wide-bottomed pan. Add the vegetables, herbs arid garlic, arid sweat ever a medium beat fer about 5 to 6 minutes without allowing it to color.

3.  At the same time, in a separate saute pan, heat the sunflower or vegetable oil, until smoking hot. Season the wild boar on both sides, put into the pan and cook for 3 or 4 minutes, until slightly

4.  Crusty on one side, then turn it over and repeat on the other side. Lift the wild boar from the pan and add to the vegetables. Cook for about 5 to 8 minutes, then add the tomato paste and passata. Cook for a couple more minutes, then add the strained marinade. Bring to tho boil, turn the heat down to a simmer and skim off any impurities on the surface. Cook for about l 1/2 hours, until the meat comes oil the bone (if using) and flakes easily. It will be quite stringy but should be tender. Check the seasoning and adjust if necessary.

5.  When you are ready to serve the ragu, cook your pasta (preferably pappardelle or tagliatelle) and drain, reserving the cooking water. Add the pasta to the ragu and toss well, adding some of the cooking water, if necessary, to loosen the sauce. Add a little extra virgin olive oil just before serving.

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