Wild Boar Ragu
Ingredients
- 2 lbs wild boar shoulder, cut into ¾-inch cubes
- 4 oz pancetta, finely diced
- 1 medium yellow onion, finely diced
- 3 medium carrots, finely diced
- 4 celery stalks, finely diced
- 6 garlic cloves, minced
- 1 cup full-bodied red wine (Barolo or Brunello)
- 1 can (28 oz) San Marzano tomatoes, crushed by hand
- 2 tbsp tomato paste
- 2 cups low-sodium beef stock
- 2 bay leaves
- 4 fresh thyme sprigs
- 1 tbsp olive oil
- Kosher salt and freshly ground black pepper to taste
Instructions
- Pat wild boar dry with paper towels and season generously with kosher salt and black pepper. Heat olive oil in a heavy-bottomed Dutch oven or large pot over medium-high heat until shimmering. Working in two batches, sear boar for 3-4 minutes per side until deeply browned. Transfer to a plate; do not crowd the pan.
- Reduce heat to medium, add diced pancetta to the pot, and render for 2-3 minutes until fat is released. Add diced onion, carrot, and celery (the soffritto); cook for 8-10 minutes, stirring occasionally, until vegetables soften and begin to caramelize.
- Stir in minced garlic and tomato paste; cook for 1-2 minutes until fragrant. Deglaze the pot with red wine, scraping the bottom with a wooden spoon for 2 minutes to capture browned bits. Let wine reduce by half, about 3-4 minutes.
- Return seared boar and any accumulated juices to the pot. Add crushed tomatoes, beef stock, bay leaves, and thyme sprigs. Bring to a gentle simmer, then reduce heat to low. Partially cover with a lid and braise for 1 hour 45 minutes to 2 hours, stirring every 30 minutes, until boar is fork-tender and sauce has reduced by one-third and thickened.
- Remove bay leaves and thyme sprigs. Taste and adjust seasoning with salt and pepper. The ragu should be rich, glossy, and cling to a spoon. If too thin, simmer uncovered for 15 more minutes; if too thick, add ¼ cup warm stock.
- Serve immediately over fresh egg tagliatelle, pappardelle, or polenta, garnished with freshly grated Parmigiano-Reggiano and fresh parsley. The ragu also improves when made 1 day ahead and reheated gently.
Inspired by Angelo Competiello’s winning wild boar ragu. This is a plausible recreation, not the chef’s original recipe.