Wild Boar Ragu
Wild Boar Ragu

Ingredients

Method

  • 700g chopped wild boar (can be done with beef or lamb)
  • 4 tbsp sunflower oil
  • 4 rashers of smoked pancetta, cut into 1cm cubes
  • 1 large onion, chopped
  • 4 crushed garlic cloves
  • 75g sliced black olives
  • 2 tsp crushed juniper berries
  • 500ml red wine
  • 400g chopped tomatoes
  • 2 tbsp tomato puree
  • 1 beef stock cube
  • 2 bay leaves
  • 3 sprigs of thyme
  • 1 rosemary stalk
  • 2 tsp sugar
  • Salt and pepper
  • Tagliatelle or pappardelle, cooked, to serve
  • Parmesan, to serve
  • Season the meat and fry in oil until browned on all sides. Transfer to a casserole or large saucepan. Pour a little more oil into the pan and fry the pancetta until golden, and scatter over the boar meat. Add the chopped onion to the pan and cook for 5 minutes, then add the garlic, olives, and juniper berries and cook for 2 minutes more. Chuck the lot in the casserole and pour over the wine.
  • Stir in the tomatoes, puree, and 400ml of water. Add the stock cube, all the herbs and the sugar, and bring to a simmer. Gently simmer, covered with a lid, for 2 hours - you might need to add a splash more water - then remove the thyme and rosemary stalks, and season to taste. Serve with al dente pasta and shavings of parmesan, and enjoy!
2 hr
6 serving
This recipe pairs perfectly with the Marrenon Cotes du Rhone GSM 2017 from South Rhone, France.

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box