Wild Boar Ragu Bolognese Recipe

Cooking Directions

• STEP 1.Heat olive oil in a large pot over medium heat. Add diced onions, carrots, and celery, and cook until softened.
• STEP 2.Add minced garlic and cook for another minute until fragrant.
• STEP 3.Increase the heat to high and add the ground wild boar meat. Cook until browned, breaking it up with a wooden spoon.
• STEP 4.Stir in tomato paste and cook for a minute to enhance the flavor.
• STEP 5.Pour in red wine and let it simmer until reduced by half.
• STEP 6.Add crushed tomatoes, bay leaves, thyme, rosemary, and season with salt and pepper.
• STEP 7.Reduce the heat to low, cover the pot, and let the ragu simmer for at least 2 hours, stirring occasionally.
• STEP 8.Remove the bay leaves and adjust the seasoning if needed.
• STEP 9.Serve the wild boar ragu bolognese over cooked pasta, garnished with grated Parmesan cheese and fresh basil leaves.

Cooking Tips

• For a deeper flavor, marinate the wild boar meat in red wine overnight before cooking.
• If you can't find wild boar meat, you can substitute it with other game meats like venison or boar.
• Leftover ragu can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

Storage and Serving

• Store the leftover ragu in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the ragu on the stovetop over low heat, stirring occasionally.
• Serve the wild boar ragu bolognese over cooked pasta, such as tagliatelle or pappardelle.
• Garnish with grated Parmesan cheese and fresh basil leaves for added flavor.