Wild Boar Ragù

Name: Wild Boar Ragù
Total time: 3 h 30 min
Yield: 4 first-course servings
Cuisine: italian
Ingredients: 1 pound wild boar shoulder or leg, cut into 1- to 2-inch pieces; 1 rosemary sprig, torn in half; 4 garlic cloves, 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 their liquid; 2 cups vegetable stock or water; Tagliatelle or other pasta, for serving

Recipe from Caterina Schenardi and Daniele Boldrini

Adapted by Jeff Gordinier

Wild Boar Ragù — Michael Stravato for The New York Times

Total Time: 3½ hours, plus overnight marinating
Rating: 5(443)
Comments: Read comments

In 2011, Jeff Gordinier wrote about Gradisca, in the West Village, where the owner Massimo Galeano wanted to serve the dishes of his Bolognese childhood. So he brought in his mother, Caterina Schenardi. This recipe is adapted from her and Daniele Boldrini, who grew up in Bologna. Ms. Schenardi is especially particular about the flour and egg in her tagliatelle, but here you can just use a store-bought version to go alongside, or use a noodle of your preference. —Jeff Gordinier

Featured in: Mama Is Chef’s Pasta Maker

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Ingredients

Yield:4 first-course servings

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

Ingredient Substitution Guide

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Preparation

Step 1
The night before making the ragù place the meat in a bowl with the rosemary, peppercorns, garlic and enough wine to cover. Cover and refrigerate overnight.
Step 2
Discard the rosemary and garlic. Drain the meat in a strainer set over a bowl, reserving the wine. In a Dutch oven over medium-high heat, heat the oil until shimmering, and add the carrot, celery and onion. Sauté until softened, 3 to 5 minutes.
Step 3
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. Add the reserved wine and cook, stirring frequently, until the mixture is dry, 10 to 15 minutes. Add the tomatoes, breaking them up with a spoon. Add 1 cup water, reduce heat to very low, and cook, partly covered, at a low simmer for 1 hour.
Step 4
Add vegetable stock and continue to simmer, stirring occasionally, until the meat begins to break apart, 1½ to 2½ hours. Remove from heat and, using a whisk or spoon, break the meat into very fine shreds. Serve, if desired, over tagliatelle or other pasta.

Ratings

5 out of 5

443 user ratings

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Comments

nancy Buchanan7 years ago

What is the dollop on top of the pasta in the photo?

Hannah B7 years ago

This recipe is very similar to the wild boar ragu that my husband ate plates and plates of in Tuscany. I have made several times and usually increase the recipe 2-4 times. I also double the proportions of celery, onion and carrot relative to the amount in the recipe, and take care to chop them very, very fine (sometimes I just run them through the food processor. With a quad batch, cooking takes all day and more tomatoes or broth is needed, but the resulting flavor is incredible!

Gerrit Lansing7 years ago

In step 1 reference is made to peppercorns, but the quantity is not mentioned in the ingredients list. Thoughts?

Laura4 months ago

I made this for Christmas dinner, inspired by a trip to Italy. After much searching, I ordered the wild boar stew meat from Fossil Farms in New Jersey. It came frozen and very well packaged. I used 3 lbs. of the meat and approximated the other ingredients. I decided to brown the meat first, remove it, and then cook the vegetables, like I do with other recipes, and I’m glad I did. (Triple the vegetables made for a crowded pot.) As others commenters said, it takes much longer for the wine to evaporate than the recipe states. For me, adding in the time to make homemade pasta, this is pretty much an all-day endeavor. But so worth it! It’s just like the ragu we had in Tuscany. Delicious! I’m using my other 3 lbs. of wild boar to make it again this weekend.

George and Paula Hauer9 months ago

we were gifted some wild boar - already cooked but I stripped it and put in bowl with red wine, thyme, and garlic and pepper. Instead of pasta, I used some Rancho Gordo Marcella white beans. Chopped two leeks and one fat fat shallot, celery and carrot. Wonderful fall dinner even tho it’s still September.

Mel H9 months ago

One quick clarification, When you state, add wine and cook 15 minutes until “dry”…..do you literally mean evaporate all that beautiful wine?

KR6 months ago

@Mel H my question too because it doesn’t all evaporate, just becomes more liquidy. How does it become dry?

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