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Entrées
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Fusi Con Cinghiale - Boar Ragu
RAGU
2 onions finely chopped
1/8 lb pancetta
1/2 cup extra-virgin olive oil
Salt to taste
Freshly-ground black pepper to taste
2 carrots shredded
6 bay leaves
6 whole cloves of garlic
1 tsp fresh rosemary leaves
3 1/2 lb wild boar shoulder or butt
3 tablespoons tomato paste
2 bottles red wine
1/2 can peeled plum tomatoes
8 cup Chicken Stock
In a large casserole, combine the onion, pancetta, and olive
oil and cook over high heat until the onion is golden.
Season with salt and pepper, to taste.
Add the carrot, bay leaves, cloves, and rosemary. Season well
with salt and pepper, then push the aromatics to 1 side of the
pot.
Season the meat with salt and pepper and add to the pot. Cook
over high heat until it is browned on all sides, about 15
minutes.
Add the tomato paste and stir it in thoroughly.
Add the wine and simmer for 30 minutes.
Add the tomatoes and Chicken Stock, stir them in thoroughly,
then simmer for 3 hours, or until the meat is very tender.
Remove the meat and set aside.
Once the meat is cool enough to handle, shred it with a fork.
Return the meat to the pot and simmer for another 30 minutes,
until it is a nice thick ragu consistency.
Serve with fresh pasta.
4 servings.
***Write a review of this recipe!***
Recipe submitted by Lucy
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