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A Tuscan Recipe: Wild Boar Ragu

ragù_cinghiale

Christmas time in Italy always revolves around what is on the dinner table, and depending on the region, the traditional dishes can vary, from the feast of the seven fishes to the roasted meats of Tuscany. The sweet ending with pandoro or panettone, and panforte and cavallucci cookies from Siena. At our dinner table, we always have a steaming plate of freshly-made pasta with our homemade tomato ragu with wild boar, which is abundant in the Tuscan region and has been hunted for food since the Mesolithic age. Part of local tradition and history, its place on the local dinner table is pretty sacred to most. Delicious and hearty, we want to share this wild boar recipe with you — to make this year’s Christmas sparkle with a more Italian flair. If you have trouble finding wild pig or boar locally, you can always subsistence with pork or any protein you wish.

Wild Boar Ragu

Ingredients:

  • 3 pounds (1360 grams) of wild boar, trim the access fat and cute in small cubes.
  • 1 1/2 onion (red) chopped
  • 2 cups red wine
  • fresh rosemary
  • 2 carrots chopped
  • 3 Bay leaves
  • 1 stalk celery chopped
  • 1 chili pepper
  • 2 cloves
  • extra-virgin olive oil (Cosimo’s oil)
  • 1-2 pound (453 -800 grams) hearty tomatoes (roma)
  • oregano, basil and sage (dried)
  • salt and peppercorns

Directions:

Marinate your wild boar in red wine, and fresh spices a few hours before preparation or ideally the day before in the fridge, also add juniper berries if you have any.

To make the ragu, add about three tablespoons of olive oil to a large pot and then add your onion to saute until it becomes translucent. Then add your carrots, celery, bay leaves for addition 5-8 minutes. Add the wild boar to the pot and brown, before adding the red wine and tomatoes (you want to cover with the wine so add as needed). Add a pinch of salt or two and fresh peppercorns, cloves and the chili pepper (optional). Simmer under a low-medium heat for 4 hours.

We recommend serving with fresh pasta, locally we love potato tortelli otherwise a fresh pappardelle make a wonderful base for this hearty and fragrant ragu! 

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