Rag Alla Cinghiale Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat and sauté onions, carrots, and celery until softened.
• STEP 2.Add the wild boar meat and cook until browned on all sides.
• STEP 3.Stir in tomato paste, crushed tomatoes, red wine, and seasonings.
• STEP 4.Cover the pot and simmer on low heat for 2-3 hours, stirring occasionally.
• STEP 5.Once the meat is tender and the sauce has thickened, remove from heat and let it rest for a few minutes.
• STEP 6.Serve the Rag alla Cinghiale over cooked pasta, garnished with grated Parmesan cheese.
• STEP 7.Enjoy this delicious and hearty Italian dish!

Cooking Tips

• If you can't find wild boar meat, you can substitute it with pork shoulder or beef.
• For a richer flavor, marinate the meat in red wine overnight before cooking.
• Leftover Rag alla Cinghiale can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store leftover Rag alla Cinghiale in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop or in the microwave before serving.
• Serve the ragu over freshly cooked pasta, such as pappardelle or tagliatelle.
• Garnish with grated Parmesan cheese and enjoy!