Wild Boar Ragu (Ragù de Sanglier)
Ragù de Sanglier, or Wild Boar Ragu, is a traditional dish from Corsican cuisine. This rich and flavorful ragu is perfect for a cozy dinner on a cold evening.
Ingredients
- 2 pounds wild boar meat, diced
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 cup red wine
- 2 cups crushed tomatoes
- 2 cups beef or game stock
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat the olive oil in a large pot over medium heat. Add the wild boar meat and brown on all sides. Remove the meat and set aside.
- In the same pot, add the onion, carrots, and celery. Cook until the vegetables are soft, about 5 minutes.
- Add the garlic and cook for another minute.
- Pour in the red wine and let it simmer for a few minutes, scraping the bottom of the pot to release any browned bits.
- Return the wild boar meat to the pot. Add the crushed tomatoes, stock, bay leaves, and thyme. Season with salt and pepper.
- Bring the ragu to a simmer, then reduce the heat to low. Cover and let it cook for 2-3 hours, stirring occasionally, until the meat is tender and the sauce has thickened.
- Discard the bay leaves and adjust the seasoning if needed. Serve the ragu over pasta or creamy polenta.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 3 hours
- Total time:
- 3 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 15g
- Protein
- 25g
- Fat
- 20g
Supplies
Large Pot Wooden Spoon Chef's Knife Cutting Board
Tools
Pot Lid Tongs Measuring Cups Measuring Spoons
Serving suggestions
Serve the Wild Boar Ragu with a glass of red wine and a side of crusty bread.
Tips & tricks
For an even richer flavor, make the ragu a day ahead and let it sit in the refrigerator overnight before reheating and serving.
Cost
$30