Grandpa Joe's
Boar Ragu

Boar Ragu sounds more exotic than it really is.  In the United States, much of what is sold as "wild" boar is farm-raised in Texas.  Boar has a rich porky flavor and makes a most memorable stew (ragu).

About this recipe

Hunting wild boar is great sport in many parts of Italy.  Consequently, the Italians have innumerable recipes for preparing boar.  I particularly like this one for it simplicity and rich flavors.

Ingredients

  • 1 pound boar shoulder, cubed
  • 4 tablespoons extra virgin olive oil
  • 1 Spanish onion, diced
  • 3 carrots, diced
  • 3 ribs celery, diced
  • 4 cloves garlic, chopped
  • 6 salt-packed anchovies, washed
  • 1 cup dry red wine
  • 3 cups hand-crushed San Marzano tomatoes
  • 1 tablespoon fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • kosher salt
  • freshly ground black pepper
  • 1 teaspoon hot red pepper flakes

Directions

  1. In a heavy 8-quart saucepan, heat the olive oil until smoking.  Season the meat with salt and pepper, and sauté over medium heat until browned on all sides.  Remove to a bowl and set aside.
  2. Add the onion, carrot, celery, and garlic to the saucepan.  Season with salt and pepper, and cook until softened and light brown (about 12 to 15 minutes).  Add the anchovies and sauté for another minute. 
  3. Return the meat to the pan and add the rosemary, thyme, red wine and tomatoes.
  4. Bring the ragu to a boil, reduce the heat to simmer, cover, and cook for 90 minutes.  The meat should fall apart with the poke of a fork.  Check for seasoning.
  5. Serve immediately over your favorite pasta.

Notes

  • Pappardelle is traditionally served with Boar Ragu.
Posted: September 2014.