The other evening, we went out to a restaurant that had a Wild Boar Ragu special. It was phenomenal and inspired me to “reverse engineer” it and try to make it myself. This is the recipe that I came up with, and I am proud to say that I think that my version is even better than the one served at the restaurant. It was seriously delicious. Ingredients 1 1/2 pounds wild boar shoulder or leg, cut into 1- to 2-inch pieces 1 sprig rosemary, torn in half 4 cloves garlic, peeled 1 tablespoon peppercorns 2-3 cups Chianti or other red wine, as needed 3 tablespoons extra virgin olive oil 1 small carrot, very finely chopped 1 small celery stalk, very finely chopped 1 small onion, finely chopped 1 14.5 ounce canned whole tomatoes with liquid 2 cloves garlic, very finely minced 1/2 teaspoon red pepper flakes 1 teaspoon paprika 3 tablespoons tomato paste 3 cups vegetable stock 2 sprigs fresh thyme Salt and pepper to taste Tagliatelle, for serving Directions The night before making the ragu place the meat in a bowl with the rosemary, peppercorns, garlic and enough wine to cover. Cover and refrigerate overnight. Discard the rosemary […]
