My latest culinary adventure is a Wild Boar Ragu!
Whether you’re lucky enough to find wild boar in your market or you simply use local pork, this sauce is easy to make and takes your pasta dishes to a whole new level! Wild boar ragu is a fancy name for an Italian meat sauce which you’ll also hear called a Bolognese.
Most purists will argue over the validity of the bolognese while others will suggest the difference is a bolognese has a higher concentration of meat and usually two types of meat. But no matter what you call it, you’ll definitely call it delicious!
I can’t stress enough that recipes should be used as guides on your culinary adventures and should be adjusted to your taste-buds and what’s available in your area. Have fun and be creative, cooking should be a stress-free activity and a time to enjoy with your friends and family.
I used part of a wild boar shoulder I had slow cooked for this recipe, but you can start from scratch making this dish on the stove top or in your slow cooker. The meat should be in chunks that pull apart easily, the sauce hearty and rich in flavor. This is what makes this type of sauce perfect for pasta like a pappardelle or another wide long noodle. Of course, you can serve this with any pasta and it will still be delicious!
My recipe for Slow Cooker Wild Boar to help with the preparation of the Ragu is below.
If you enjoyed this recipe you may also like these:
- Slow Cooker Wild Boar
- Peppered Pork Loin with a Sweet Chili Pecan Fruit Sauce
- Pan Seared Pork Tenderloin
- Roasted Rack of Pork
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Wild Boar Ragu with Pappardelle
Ingredients
- 16 ounces slow cooked chunks of wild boar shoulder or pork
- 4 cloves garlic peeled and chopped
- 2 cups red wine
- 2 tablespoons olive oil as needed
- 1 small carrot peeled diced
- 2 stalks celery diced
- 1 small onion diced
- 3 cups crushed tomatoes
- 1 cup vegetable stock or chicken stock
- 2 tablespoons chopped basil
- 2 pound pappardelle dry or fresh
- 2 tablespoons Romano cheese for serving
- sea salt and pepper to taste
Instructions
- In a large skillet add olive oil, diced onion, carrots, celery and garlic . Saute for 3-5 minutes until vegetables are slightly softened
- Add red wine, tomatoes and stock , stirring well. Cook over medium high heat until it begins to lightly boil then reduce heat to low and simmer for 1 hour.
- After one hour has passed sauce should be reduced slightly. Add slow cooked wild boar chunks to hot sauce and allow to continue to cook for at least one additional hour, using a whisk to break up the pork as it cooks. Pork should be very small pieces
- If sauce is too thick add additional stock or water, but don’t water down the sauce it should be stew like.
- Cook pappardelle or pasta of your choice per instructions on box. Mix pasta with a little sauce, then top with additional sauce and Romano cheese and serve.
Jeffery Gainer
After a decidedly delicious dinner of slow cooker braised wild boar, there was about 9 ounces of meat left. The obvious choice for the leftovers was this complex, dense and substantial ragu! I served it with egg pappardelle and a mix of Parmigiano-Reggiano and Romano cheeses. I have two cups of sauce in the freezer for another time.
Heather
Morning! How would you recommend prepping and slow cooking (obviously – in a slow cooker) the boar? In a slow cooker with wine or broth?
Chef Dennis Littley
hi Heather
here is the link to my recipe for slow cooker wild boar https://www.askchefdennis.com/slow-cooker-wild-boar-and-pulled-pork-sliders/
Susan Gazeley
Being English, albeit living in France , we are often given wild boar, which are hunted here. Your recipe sounds great ans I will be trying it on New Years Eve. However it will be served with roasted potatios, english style and lots of vegetables. Happy New Year !
Chef Dennis Littley
Your version sounds delicious! Hope you enjoy the wild boar and Happy New Year!
Mary Frances
I agree with you Dennis, cooking should be a stress free activity. Thanks for reminding me that 🙂
Chef Dennis Littley
you are very welcome Mary Frances and thank you for your continued support!
Maggie Unzueta
I had to come over and check out this recipe. I have some boar in the freezer, and I was wondering what to make next with it. Pappardelle… yum. Thanks for the inspiration. 🙂
Chef Dennis Littley
Hi Maggie! I do love pasta served with a hearty meat sauce. I hope you get to try the recipe!