Wild Boar Ragu
Wild Boar Ragu



  • 700g wild boar meat or other game, cubed
  • 5 tbsp oil
  • 4 rashers of bacon, cut into 1cm slices
  • 1 onion, chopped
  • 4 crushed garlic cloves
  • 75g pitted black olives, sliced
  • 2 tsp juniper berries, lightly crushed
  • 500ml red wine
  • 400g can of chopped tomatoes
  • 2 tbsp tomato purée
  • 1 beef stock cube
  • 2 bay leaves
  • 3 sprigs of thyme
  • 1 rosemary stalk, leaves chopped
  • 2 tsp sugar
  • Salt and pepper
  • Cooked pasta, to serve
  • Parmesan shavings, to serve
  • Season the boar meat liberally, and fry in batches in a little oil until browned all over. Transfer to a casserole. Fry the bacon in the same pan as the boar until crisp and golden, then tip in the chopped onion to soften. Stir in the garlic, juniper and olives, and cook for 2 mins before adding to the casserole, then pour in the wine.
  • Stir in the tomatoes, purée, and 500ml of water. Crumble in the stock cube, add the herbs and sugar, and bring to a simmer. Stir well, cover loosely with a lid, and simmer on low for 2.5 hours. Season well, and serve with pasta and parmesan.
3 hrs
6 serving

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