Wild boar ragu may be a fancy name for an Italian meat sauce, but no matter what you call it it's a delicious way to enjoy a restaurant-style dish at home!
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
Wild Boar Ragu with Pappardelle
- 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
- 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.