This recipe is a traditional Tuscan dish that uses marinated wild boar. If you can't find wild boar, you can substitute it with beef, lamb, or pork.
Ingredients
Marinade
Ragu
Directions
- 1
Add the ingredients for the marinade into a large bowl and let sit overnight in the fridge.
- 2
The next day, strain the meat, pat dry, and brown on all sides in a bit of olive oil.
- 3
Remove the meat and add the diced onions, carrots, celery and a pinch of salt. Using the steam to naturally release the browned bits of meat.
- 4
After a few minutes, add the garlic, and tomato paste. Stir and cook for 2-3 minutes.
- 5
Add the strained wine from the marinade, making sure to skim any foaming impurities that may rise to the top as the wine comes to a boil.
- 6
Once boiling, add back in the meat, the tomato puree, bay leaves and water until the meat and veggies are fully covered. Simmer for 3-4 hours or until the meat is soft enough to easily pull apart.
- 7
I like to pull out the meat and shred it here. I think it has a better final texture when added back to the sauce.
- 8
Experiment with some seasonings here, I followed some recipes from southern Italy that sometimes pair gamey meats with cinnamon and chocolate, but rosemary and thyme are also good options for a boar ragu. Also add some salt and pepper to taste and remove the 2 bay leaves before serving.
