10837 Wild Boar Ragu 3 hrs 25 mins 10 cups Thu Jan 11 17:35:00 -0800 2007 Tue Mar 31 15:59:23 -0700 2009 Easy Italian Licensed http://www.chow.com/recipes/10837 Tue, 31 Mar 2009 22:59:23 GMT Heady red wine + wild pork = delicious Heady red wine + wild pork = delicious Frank De Carlo, chef at Peasant, turns to this wild boar ragu, served with ricotta gnocchi, when he has a hungry crowd to please. The ragu has a robust wine flavor, which we really liked; if you prefer a mellower taste, reduce the wine to 3/4 cup.

What to buy: Wild boar, also known as cinghiale, is the feral ancestor of the domestic pig. Recent demand for its flavorful, hearty meat has led this porcine wild child to be domesticated and farmed. While it’s sometimes difficult to find at your local grocer, the result is well worth seeking out. You can purchase it online from Broken Arrow Ranch.

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  • Combine boar with carrot, celery, onion, garlic, bay leaf, thyme, and red wine in a sealable plastic bag and refrigerate overnight.
  • Heat the oven to 300°F and arrange the rack in the middle. Remove meat from the marinade and season well with salt and freshly ground black pepper. Reserve marinade for later.
  • Heat olive oil in a Dutch oven or a large heavy-bottomed pot with a tightfitting lid over medium-high heat. When it shimmers, add meat and sear until nicely browned, about 6 minutes per side. (You may have to do this in 2 batches.)
  • Add reserved marinade, tomatoes, tomato paste, and broth, and bring to a simmer.
  • Cover the pot and place in the oven until meat is fork tender, about 2 hours. When meat is tender, shred it with two forks and mix well. Keep ragu warm over low heat until ready to combine with ricotta gnocchi.
    • ]]>     http://www.chow.com/assets/2009/03/wildboar2_290.jpg Adapted from Frank De Carlo 67 Condiment/Sauce 173 2 pounds boneless wild boar shoulder, cut into large chunks

    ]]>     119 1 large carrot, small dice (about 1/2 cup)

    ]]>     121 2 ribs celery, small dice (about 1/2 cup)

    ]]>     54 1 medium yellow onion, small dice

    ]]>     74 4 medium garlic cloves, crushed

    ]]>     77 1 medium fresh bay leaf

    ]]>     228 3 fresh thyme sprigs

    ]]>     1 cup hearty Italian red wine, such as Sangiovese

    ]]>     5 tablespoons extra-virgin olive oil

    ]]>     109 1 (14.5-ounce) can diced tomatoes

    ]]>     2 tablespoons tomato paste**

    ]]>     2 cups low-sodium beef broth, or brown veal stock**

    ]]>     219 pork 780 saucy 771 potluck 770 satisfying 142 sauce 467 tomatoes 1047 warming 836 adventurous 762 chef 1046 cold weather 3715 ragu 18513 frank de carlo 18447 pasta chart