WINTRY WILD BOAR RAGÙ
Perfect with fresh pappardelle and a sprinkling of parmesan, my Wild Boar Ragù is the perfect autumnal comfort food. Ragú is a classic Italian dish characterised by meat and tomatoes and is traditionally cooked slowly throughout the day so that the rich flavours can develop. I love cooking with different types of meat for both variety and sustainability and I'm currently writing a blog post about this which will be up next week. However, if you're having trouble finding Wild Boar, you can substitute any other meat you like — lamb, pork, veal, beef, or venison.
Tip - I served mine in a hollowed out pumpkin as a great showstopper.
INGREDIENTS - Serves 5 as part of a main meal
1 large Spanish onion - chopped (approx. 215g)
245g carrot - diced
1 tbsp olive oil (15ml)
550g wild boar meat - cut for stew
30g dried porcini mushrooms - soaked in hot water
2 cans chopped tomatoes (800g)
2 bay leaves
1 cup red wine (200ml)
3 cloves garlic - crushed
2 tsp dried chilli flakes - crushed
20g tomato paste
1 tsp each dried oregano, basil, and marjoram
1 tbsp red wine vinegar (15ml)
Salt and black pepper to taste
- Sauté the onion, bay leaves and lardons in olive oil and until the onion is translucent.
- Add the carrots and cook until softened.
- Add the boar meat, garlic and chilli flakes and cook until meat is starting to brown.
- Chop up the soaked porcini mushrooms and add along with the soaking liquid.
- Add the canned tomatoes and wine along with 250ml water and the tomato paste.
- Add the oregano, basil, marjoram, red wine vinegar, and salt and black pepper to taste.
- Simmer on low on the stovetop with the lid of the pot slightly ajar, and stir occasionally for at least two hours or longer if possible. The longer you simmer this, the more tender the meat will become.
The ragù is ready to eat when the meat has totally fallen apart and most of the liquid has been absorbed by the meat.
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