WILD BOAR RAGÙ

WILD BOAR RAGÙ

Serves 4

2 Tbsp olive oil

1 onion, diced

1 large carrot, grated

1 stalk celery, diced

3 cloves garlic, minced

2 lbs ground wild boar or pork

1 cup red wine

1 can diced tomatoes

1 can tomato paste

1 bay leaf

dash sage, rosemary and thyme

pepper

dash balsamic vinegar

1 lb fettuccine or linguine

grated pecorino or Parmesan

Heat the olive oil in a large saucepan, over med-high heat.

Add the onion, carrot, celery and garlic.

Sauté for 6 minutes or until onion is translucent.

Add the boar and cook until browned, about 10 minutes.

Add the wine and cook, scraping the pan, until the wine has mostly evaporated.

Add the diced tomatoes, tomato paste, balsamic vinegar and herbs.

Simmer for 10 minutes.

Serve on a bed of pasta, topped with grated cheese.

 

Wild Boar in the Forest of Dean

Forest of Dean wild boar - mother and 6 or 7 boarlets/piglets/humbugs. Photographed ~6:35pm Tuesday 20/5/2014 walking along Chelfridge Lane, near Bream.

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Posted by: ghost21 on Category: Pork

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