In this article, we’ll discover how to prepare a delicious wild boar ragù, a traditional Piedmont recipe that requires patience but rewards with a unique and irresistible flavor. We’ll go through all the necessary steps, from marinating to slow cooking, to achieve a perfect result.
Ingredients for Marinating the Wild Boar
To start, we need to **marinate the wild boar** to remove its gamey taste. Here’s what we need:
- 1 kg of wild boar
- 2-3 carrots
- 2 stalks of celery
- 1 onion
- Black pepper
- Rosemary sprigs
- 1 bottle of cheap wine
Preparation of the Marinade
Cut the wild boar into **medium pieces** and place them in a bowl. Clean the vegetables and add them to the wild boar. Finally, pour the wine until the meat is completely covered. Add a bit of black pepper. Let it rest in the fridge for 12-24 hours.
Preparation of the Ragù
Ingredients for the Sauté Base
- 1 carrot
- 1 stalk of celery
- 1/2 onion (or a whole small onion)
- 3-4 bay leaves
- 1/2 glass of wine (white or red)
- Salt and pepper to taste
- Extra virgin olive oil
Procedure
After marinating the wild boar overnight, it’s time to start preparing the ragù. **Cut the meat** into very small pieces with a sharp knife.
Prepare a mince of carrot, celery, and onion for the sauté base. Place the mince in a **terracotta pot** (or a regular pot if you don’t have a terracotta one) and add a bit of extra virgin olive oil. Turn on the low heat and wait for the sauté to start cooking slowly. Add a bit of salt and some water to prevent it from burning.
Cooking the Wild Boar
When the sauté is ready, add the wild boar. The meat will release water that needs to evaporate completely. **Continue stirring** occasionally and keep an eye on the heat.
Once the water has evaporated, add half a glass of wine and let it cook for about 10-15 minutes. Make sure the alcohol smell has disappeared before proceeding.
Adding the Sauce
After the wine has evaporated, add the tomato sauce. For 1 kg of wild boar, use about 1.5 liters of sauce. Also, add a bottle of water (about 750 ml). **Cover the pot** and let it cook for at least two hours, stirring and checking every 20 minutes to prevent it from drying out too much.
If after an hour and a half the sauce is still too liquid, let it cook uncovered for the last half hour, always keeping an eye on it to prevent it from drying out too quickly.
Conclusion
After about two and a half hours of cooking, your wild boar ragù will be ready. The meat will be tender and the sauce will have the perfect consistency. **Taste it** to check the salt and enjoy the fruit of your patience with a nice plate of pasta.
See you next time!
