What you'll need:Olive oil, for frying1 onion, peeled and finely chopped2 carrots, diced2 celery, diced2 cloves of garlic, slicedFlour for dustingSalt and pepper750g wild boar (or other game) chopped into 3cm cubes100g pancetta1 bay leaf5cm strip of orange rind375ml red wine2 tbsp tomato puree4 sprig oregano, leaves picked and
What you'll need:
- Olive oil, for frying
- 1 onion, peeled and finely chopped
- 2 carrots, diced
- 2 celery, diced
- 2 cloves of garlic, sliced
- Flour for dusting
- Salt and pepper
- 750g wild boar (or other game) chopped into 3cm cubes
- 100g pancetta
- 1 bay leaf
- 5cm strip of orange rind
- 375ml red wine
- 2 tbsp tomato puree
- 4 sprig oregano, leaves picked and chopped
- Cooked tagliatelle, to serve
Time: 2 hours
Preheat your oven to 150C. While that’s hotting up, heat some oil in a casserole dish and add the onion, garlic, celery, carrot, and bay leaf.
Season your flour with plenty of salt and pepper, then coat the meat well in the seasoned flour. Fry the meat in some olive oil in a frying pan until browned on all sides (you might have to do this in batches).
When the veg has softened, add the orange rind and pancetta to the casserole. Cook for 5 minutes for the pancetta fat to render, and the veg has started to brown round the edges. Chuck in the meat, and pour in the red wine. Mix all together, then add the tomato puree.
Add 200ml of water and the oregano leaves to the casserole dish, then pop the lid on and cook in the preheated oven for 1 ½ hours. When finished the meat should be incredibly tender and the sauce nice and thick and glossy. Serve on a bed of tagliatelle, and enjoy!
For the perfect wine pairing, crack open a bottle of the Chateau Les Bardoulets Rouge 2017 from South of Bordeaux. This is a wine that is going to be very happily matched with dishes with rich savoury sauces such this one. Yum!
There you have it -- a tasty recipe for Wild Boar Ragu!
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