The wild boar ragù sauce is one of those sauces that really makes an impression at the table, and if you serve it with pappardelle or fettuccine, it will be an irresistible encounter.
It’s not a meat you find easily, then this one in particular was given to my husband, we ground it and off to cooking.
It’s best to cook it slowly to ensure an exceptional taste.
Certainly, it’s a meat with a wild flavor, so the taste must be to your liking, but I assure you it’s really good.
When I made it, I didn’t make a lot, but I also put some in a jar and stored it in the freezer.
So, if this type of seasoning has piqued your curiosity even a little, you should prepare it too.
If you make this or any of my other recipes on my blog, feel free to send me your photos, and I will post them on my Facebook page under your name.
Approx. 750 kcal total
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking methods: Slow Cooking
- Cuisine: Italian
Ingredients
- 12 oz wild boar (ground)
- 1 onion (medium)
- 2 cloves garlic
- 1/2 tsp black pepper (ground)
- 1 tsp rosemary (dried minced)
- to taste bay leaves
- to taste sage
- 1 celery stalk (small)
- 1 carrot (small)
- 1.4 oz red wine
- 16 canned tomatoes
- 2 tbsps extra virgin olive oil
- to taste salt
Preparation of the Wild Boar Ragù Sauce
First, coarsely chop the onion, garlic cloves, celery, and carrot, put everything in a pot with the two tablespoons of oil and let it cook a bit.
Then add the ground meat and continue cooking until the meat is half-cooked and no liquid remains, at this point, deglaze with the red wine.
When the wine has been absorbed, add the tomatoes passed through a food mill, add the minced rosemary, bay leaves, sage, pepper, salt, a little water, mix everything well, cover with the lid and let it cook slowly until the sauce thickens.
It will take at least 1 hour.
Once cooked, our sauce will be ready to dress our first courses.
