Wild Boar Ragu Recipe

Name: Wild Boar Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound wild boar shoulder or leg, cut into 1- to 2-inch pieces; 1 sprig rosemary, torn in half; 4 cloves garlic, peeled; 2 cups Chianti or other red wine, or as needed; 3 tablespoons extra virgin olive oil; 1 small carrot, finely chopped; 1 small celery stalk, finely chopped; 1 small onion, finely chopped; 1 cup canned tomatoes with liquid; 2 cups vegetable stock or water; Tagliatelle, or other pasta, for serving.

Servings: persons

1 pound wild boar shoulder or leg, cut into 1- to 2-inch pieces
1 sprig rosemary, torn in half
4 cloves garlic, peeled
2 cups Chianti or other red wine, or as needed
3 tablespoons extra virgin olive oil
1 small carrot, finely chopped
1 small celery stalk, finely chopped
1 small onion, finely chopped
1 cup canned tomatoes with liquid
2 cups vegetable stock or water
Tagliatelle, or other pasta, for serving.

1
The night before making the ragu place the meat in a bowl with the rosemary, peppercorns, garlic and enough wine to cover.
2
Cover and refrigerate overnight.
3
Discard the rosemary and garlic.
4
Drain the meat in a strainer set over a bowl, reserving the wine.
5
In a Dutch oven over medium-high heat, heat the oil until shimmering, and add the carrot, celery and onion.
6
Saute until softened, 3 to 5 minutes.
7
Add the meat and cook, stirring frequently, until all the liquid released by the meat has evaporated and the meat is browned, 10 to 15 minutes.
8
Add the reserved wine and cook, stirring frequently, until the mixture is dry, 10 to 15 minutes.
9
Add the tomatoes, breaking them up with a spoon.
10
Add 1 cup water, reduce heat to very low, and cook, partly covered, at a low simmer for 1 hour.
11
Add vegetable stock and continue to simmer, stirring occasionally, until the meat begins to break apart, 1.5 to 2.5 hours.
12
Remove from heat and, using a whisk or spoon, break the meat into very fine shreds.
13
Serve, if desired, over tagliatelle or other pasta.

138

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound wild boar shoulder or leg, cut into 1- to 2-inch pieces, 1 sprig rosemary, torn in half, 4 cloves garlic, peeled, 2 cups Chianti or other red wine, or as needed, and more.

Yes, Wild Boar Ragu falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Wild Boar Ragu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions