WILD BOAR RAGÙ

A FRESH TAKE ON A CLASSIC TUSCAN DISH

It takes time to make this authentic Tuscan dish of wild boar in a rich red wine sauce, but the unbelievably delicious flavours are definitely worth the wait. Make it a celebration with fresh pasta, reggiano parmesan, good company and plenty of wine.

AUTHOR: MAGDALENA KUCHARSKA & DANIEL NOSIADEK

DIFFICULTY: MEDIUM

INGREDIENTS

  1. 500g wild boar (or organic pork) shoulder or leg, cut into 2cm pieces
  2. 750ml btl red wine
  3. 2 garlic cloves, bruised
  4. 3 thyme sprigs
  5. 1 tbs whole black peppercorns
  6. 1 tbs juniper berries
  7. 3 rosemary sprigs
  8. 3 bay leaves
  9. ½ cup (125ml) extra virgin olive oil
  10. 1 medium red onion, finely chopped
  11. 2 celery sticks, finely chopped
  12. 2 carrots, peeled, finely chopped
  13. 5 garlic cloves, extra, crushed
  14. 2 tbs sun-dried tomato concentrate or ½ cup (140g) good-quality tomato paste
  15. 2 x 400g cans cherry tomatoes
  16. 2 tbs thyme leaves
  17. 1 tbs juniper berries, extra, crushed
  18. 2 cups (500ml) chicken or vegetable stock
  19. Cooked fresh pappardelle pasta, to serve
  20. Finely grated Parmigiano-Reggiano, to serve
  21. Green salad, to serve
  22. Wood-fired pane di casa, to serve

EQUIPMENT

METHOD

  1. Place the boar or pork in a large bowl and add enough of the wine to cover. Add garlic cloves, thyme sprigs, peppercorns, whole juniper berries, 1 rosemary sprig and 1 bay leaf. Cover and place in the fridge overnight to marinate.
  2. Drain the boar or port from the marinade. Pat dry with paper towel. Strain the marinade through a fine sieve into a jug and reserve. Discard solids.
  3. Heat the oil in a large heavy-based saucepan. Cook the boar or pork for 2-3 mins each side or until browned all over.
  4. Add the onion, carrot and celery to the pan and cook, stirring occasionally, for 5-6 mins or until the vegetables start to caramelise slightly. Add the crushed garlic and sun-dried tomato concentrate or tomato paste and cook, stirring, for 1-2 mins.
  5. Add the reserved marinade and cook, stirring with a wooden spoon and scraping the bottom of the pan to dislodge any bits that have cooked onto the base, until the wine is reduced and all the alcohol has evaporated. Add the tomatoes and cook until the mixture thickens slightly.
  6. Add remaining wine, thyme leaves, crushed juniper berries, remaining rosemary, remaining bay leaves and enough stock to just cover the meat. Cover and cook for 2 hours or until the meat is very tender and the sauce thickens. Season.
  7. Stir in pasta. Serve with parmesan, salad and bread.

WINE MATCH

RESERVE

Limestone Coast Shiraz