Wild boar ragu
The perfect Sunday dinner - a hearty dish, perfectly paired with a big, bold wine.
Directions
Trim most of the fat off the meat and cut into 1 to 2 inch pieces. Place the meat in a bowl with the rosemary, peppercorns, tarragon and garlic. Add just enough wine to cover the meat and refrigerate overnight.
Remove the rosemary, tarragon and garlic. Drain the meat in a strainer set over a bowl, reserving the wine.
In a Dutch oven, heat oil over medium-high heat until it shimmers. Add the carrot, celery and onion. Stirring occasionally, sauté until softened - 3 to 5 minutes.
Add the meat to the pan. Stirring frequently, cook until all the liquid released by the meat has evaporated and the meat is browned, 10 to 15 minutes. If needed, turn up the heat to ensure browning.
Deglaze the pan with the reserved red wine, skimming off any fat that separates out. Cook, stirring frequently, until the mixture is dry, 10 to 15 minutes. Add the tomatoes, stock, remaining wine, tomato paste, garlic powder and thyme, stirring to combine.
Reduce heat to low, and cook, partly covered, at a simmer for about 2 hours or until the liquid is reduced and the meat is tender and easily broken apart.
Remove from heat and, using a fork, break the meat into very fine shreds. Serve over polenta or pasta.
Ingredients
1.5 lb Wild Boar Shoulder or Leg
1 lb Pork Shoulder
1 sprig Rosemary
1 sprig Tarragon
4 Garlic Virgin Olive Oil
1 Carrot, finely diced (~1 cup)
1 Celery stalk, finely diced (~ ½ cup)
1 Onion, finely diced (~1 ½ cup)
1 can Petite Diced Tomatoes, with the liquid
1 cup Chicken or Vegetable stock
2 TBSP Tomato paste
1 TBSP Garlic powder
1 TBSP dried Thyme
