Wild Boar Ragu

Charmaine Lu -
  • Olive oil
  • 2 onions, sliced
  • 3 chopped celery stalks
  • 6 chopped carrots
  • 4 crushed garlic cloves
  • 2kg wild boar shoulder, diced (or use pork shoulder)
  • 200g smoked pancetta, cubed
  • 4 tbsp tomato puree
  • 2 thyme sprigs
  • 4 bay leaves
  • 750ml red wine
  • 1.5 litres beef stock
  • 2 tsp caster sugar
  • Heat a glug of oil to a casserole, and toss in the onions, carrots and celery, and cook for 10 mins to soften. Add the garlic, boar meat and pancetta, and cook for 5 mins. Add the puree, thyme, bay leaves, almost all the wine, stock and sugar.
  • Simmer - covered - for 3 hours or until the meat is very tender. Season to taste, then tear the meat between two forks and stir in the rest of the wine. Serve with pappardelle and some parmesan.
3 hrs
6 serving