Wild Boar Ragu Recipe
This bolognese-style wild boar ragu or ragu al cinghiale is a delicious, simple meat sauce that is as good stirred through pasta as it is served on top of cheesy polenta.
Servings 2 Servings
Calories 588kcal
Ingredients
- 250 g Minced Wild Boar 9oz
- 1 Small-Medium Shallot 35g
- 2 Garlic Cloves
- 4 Anchovy fillets
- 2 teaspoon Fennel Seeds
- 375 ml Red Wine ½ Bottle
- 1 tablespoon Tomato Puree
- 2 tablespoon Lard
- ¼-½ teaspoon Salt (plus extra for boiling pasta)
- ¼ teaspoon Black Pepper
- Parmesan Cheese (for serving)
- Parsley (for serving)
- 175 g Dry Pasta 6oz
Instructions
- Dice the garlic and onion as finely as you can.
- Peel the shallot and dice it as finely as you can.
- Roughly chop the anchovy fillets.
- Melt the lard in a medium frying pan (24cm or 10") over a medium heat. When hot, add the shallot and cook to soften for 3-4 minutes; if the shallots begin to colour, reduce the temperature a little.
- Add the fennel seeds, tomato puree, garlic and anchovies and cook for another minute, stirring continually.
- Turn the heat up to high and add the wild boar, stir and then cook until nicely browned all over, then season with the salt and pepper.
- Pour in the wine and reduce the heat to get a medium simmer and cook until the wine has created a thick meat sauce. This will take around 70-80 minutes.
- 10 minutes before you are ready to serve, boil the pasta in well-salted water.
- Mix together, adding as much of the pasta cooking liquid as required to coat the pasta.
I use a 20cm or 8" saucepan with 1½-2 teaspoons of salt to boil the pasta
Nutrition
Serving: 1 | Calories: 588kcal | Carbohydrates: 77g | Protein: 15g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Cholesterol: 13mg | Sodium: 604mg | Fiber: 5g | Sugar: 6g
