Wild Boar Ragù: Classic Italian Game Meat Sauce

A rich, slow-cooked sauce that transforms wild boar into tender, flavorful perfection

KEY INFO

– Prep Time: 45 minutes
– Cook Time: 3-4 hours
– Total Time: 4-5 hours
– Servings: 6
– Difficulty: Moderate
– Diet: Non-vegetarian (can be gluten-free with pasta substitution)

EQUIPMENT NEEDED

– Large Dutch oven or heavy-bottomed pot
– Sharp knife and cutting board
– Wooden spoon
– Measuring cups/spoons
– Colander
Alternative: Slow cooker can replace Dutch oven

INGREDIENTS

For the Meat
– 2.5 lbs (1.1 kg) wild boar shoulder, cut into 1-inch cubes
– 8 oz (225g) pancetta, diced
– 2 tbsp (30ml) olive oil

For the Soffritto
– 2 medium onions, finely diced
– 3 celery stalks, minced
– 2 carrots, minced
– 4 garlic cloves, minced

Liquids & Seasonings
– 3 cups (750ml) robust red wine
– 2 cups (500ml) beef stock
– 1½ cups (375ml) whole milk
– 2 tbsp tomato paste
– 2 bay leaves
– 4 sprigs fresh rosemary
– Salt and black pepper to taste

METHOD

1. Heat Dutch oven over medium-high heat. Add olive oil.
2. Brown pancetta until fat renders (5-7 minutes). Remove with slotted spoon.
3. Sear wild boar in batches until golden brown (don’t overcrowd). Set aside.
4. Reduce heat to medium. Add soffritto vegetables. Cook until softened (8-10 minutes).
5. Add tomato paste. Cook for 2 minutes until darkened.
6. Return meat to pot. Add wine, bring to boil, reduce by half (20-25 minutes).
7. Pour in stock, herbs, and seasonings. Reduce heat to low.
8. Simmer covered for 2.5-3 hours until meat is fork-tender.
9. Stir in milk during final 30 minutes of cooking.

CRUCIAL TIPS

– Pat meat dry before searing for better browning
– Don’t rush the soffritto – it’s your flavor base
– Keep temperature low during long simmer
– Taste and adjust seasoning before serving

STORAGE & VARIATIONS

Storage
– Refrigerate up to 4 days
– Freeze up to 3 months
– Always reheat gently

Common Mistakes
– Cooking too hot
– Not enough time for meat to tenderize
– Under-seasoning

Variations
– Add mushrooms for earthier flavor
– Use pork shoulder if wild boar unavailable
– Include fennel seeds for Tuscan twist

Serve with pappardelle pasta or polenta, topped with freshly grated Parmigiano-Reggiano.