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WILD BOAR RAGU

I have to start off by saying, don’t let wild boar scare you. It’s just pork but unlike any other. It’s much leaner and has a richer flavor which works perfect for this ragu. A free range animal grazing on a wide variety of food gets more muscle enhancing movement, which generates a deeper, more flavorful meat than an animal confined and raised only on grain; and there are no antibiotics or hormone supplements to worry about with wild animals.

Although, if you prefer to not use wild boar or cannot find it, feel free to use beef, or pork we’re all familiar with. You can also use other wild meats like venison and rabbit too which is commonly used in some parts of Italy. The key is to use a flavorful meat so I wouldn’t suggest ground turkey or chicken. Save those two for something else instead. I typically give it a good four hours to make this at least. Most of that time is letting it simmer down. I’ve used a slow cooker and it works great but at certain points you may need to leave the lid cracked open.

Before I let you go, in case you didn’t notice; this recipe calls for dried porcini mushrooms. Don’t forget you will need that mushroom broth, not just the mushrooms so set it aside. This brings out the earthy rich flavor of the dish entirely. You don’t have to use it but in my opinion it’s a must to pull everything together as one incredible dish. If you happen to tweak the recipe and something amazing came of it, please share!

Print Recipe
WILD BOAR RAGU
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Add the olive oil in a large pot over medium-high heat with the onions, carrots, and garlic. Stir everything frequently for about 7 minutes until the onions are translucent and softened. Then, add in the chopped porcini mushrooms and tomato paste, stirring often for about 4 minutes.
  2. When the tomato paste turns a dark brick red color, add the meat, porcini broth, and broth. Bring everything to a boil. Reduce the heat to medium-low allowing it to simmer and reduce.
  3. Once most of the liquid has evaporated add the wine, stir. Let it reduce again.
  4. When the broth has mostly evaporated, add the milk, nutmeg, pepper, and stir well. Bring it back to a simmer, add salt to taste. Bring the heat down to low and cook it down until it’s the consistency you like.
  5. Serve over bucatini and a garnish of Romano cheese.