Sausage Stuffing
Sausage Stuffing
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Autumn Panzanella
Autumn Panzanella
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Wild Boar Ragu
Wild Boar Ragu
Wild Boar Ragu

Wild Boar Ragu

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November 20, 2016

Bite into a taste of Tuscany with this delicious recipe. This unexpected yet delectable meal is easy enough to prepare but will have friends and family demanding the recipe.

  • Prep: 10 mins
  • Cook: 30 mins
  • Yields: 6 Servings

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3 tbsp Colavita Extra Virgin Olive Oil

2 lbs wild boar shoulder (or pork), 2” cubes

1/2 medium onion, small dice

1 large carrot, small dice

1 stalk celery, small dice

3 cloves garlic, finely chopped

1 tbsp tomato paste

1 tbsp all purpose flour

1 cup red wine

1 cup chicken stock

1 cup tomato sauce

1 sprig fresh rosemary

1 bay leaf


Freshly ground black pepper


1Season the meat with salt and pepper. Heat 2 tablespoons olive oil in a heavy bottomed Dutch oven over medium-high heat and in batches brown the pieces of meat and set aside (covered).

2Reduce the heat to medium and in the residual oil add the onion, carrot and celery and cook until softened, about 10 minutes.

3Stir in the garlic and cook until fragrant, 1 minute then add the tomato paste and stir for another minute.

4Sprinkle in the flour and cook for about 2 minutes then add the red wine and continue cooking until it has reduced by half, about 10 minutes.

5Add back the browned meat, chicken stock, tomato sauce, rosemary and bay leaf and bring to a boil then lower to a simmer and cover with lid.

6Cook for about 2 hours until the meat is fork tender.

7Allow the mixture to cool slightly and remove the rosemary sprig and bay leaf and using two forks, shred the pork. Season with salt and pepper to taste.

8Serve w/ pappardelle or other favorite pasta shape.


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