Go Back
–+ servings
wild boar ragu recipe

Wild Boar Ragu

Author: Larry White
A rich, slow-braised wild boar ragu made with shoulder, bacon, mushrooms, white wine, tomatoes, and herbs, then finished with cream. Delicious served over pappardelle.
No ratings yet
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Prep Time20 minutes
Cook Time3 hours
Servings: 6

Ingredients 

  • 4 tablespoons olive oil
  • 4 slices bacon, small dice
  • 2 pounds wild boar shoulder, cut into 1/2-inch cubes
  • 2 teaspoons ground coriander
  • 2 teaspoons ground fennel
  • 3/4 cup finely chopped carrots
  • 1/2 cup finely chopped celery
  • 1 large onion, finely chopped
  • 16 ounces cremini or button mushrooms, finely chopped
  • 4 garlic cloves, minced
  • 1 1/4 cups white wine
  • 14 ounce can diced tomatoes with their juices, (I like fire roasted)
  • 2 tablespoons tomato paste
  • 2 1/2 cups chicken stock
  • 2 teaspoons dried thyme
  • 2 teaspoons finely chopped rosemary
  • 4 sage leaves chopped
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • 1/2 cup heavy cream

For serving

  • Pappardelle (tagliatelle, or gnocchi)
  • Grated Pecorino Romano or Parmigiano-Reggiano (optional)

Instructions

  • Place the wild boar in a large bowl. Season with kosher salt and black pepper. Add the coriander and fennel and toss to coat.
  • Heat a large heavy pot over medium-low heat. Add the bacon and cook until the fat has rendered and the bacon is golden brown. Remove the bacon and leave the fat in the pot.
  • Increase the heat to medium-high. Brown the wild boar in batches, about 5 to 10 minutes per batch.
  • Lower the heat to medium. Add the carrots, celery, onion, and mushrooms. Cook, stirring often, until tender and well cooked down, about 8 minutes. Add the garlic and cook for 2 minutes more.
  • Stir in the tomato paste. Pour in the white wine and scrape up the browned bits from the bottom of the pot. Cook until the wine has almost fully evaporated.
  • Add the chicken stock, diced tomatoes with their juices, sage, thyme, rosemary, and reserved bacon. Bring to a slow simmer and cover.
  • Simmer for 1 1/2 to 2 1/2 hours, or until the wild boar is fork-tender and the sauce has thickened. Remove the lid and reduce gently if needed.
  • Stir in the heavy cream and bring to a gentle simmer. Adjust the seasoning with salt and black pepper.
  • Serve over pappardelle, tagliatelle, or soft gnocchi.

NOTES

  1. Pork shoulder is the best substitute if wild boar is not available.
    Pappardelle is the best pasta pairing for this sauce.
  2. If the sauce tightens up in storage, loosen it with a splash of stock, water, or cream.
  3. Slow Cooker Option: After browning the bacon, meat, and vegetables as directed, transfer everything to the slow cooker and add the remaining ingredients except the cream. Cook on low for 6 to 8 hours or until the wild boar is tender. If the sauce needs to thicken, leave the lid off for the last 30 to 45 minutes or reduce it on the stovetop after cooking. Stir in the cream at the end.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!