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Cinghiale Ragu

Cinghiale Ragu

Martin Booth

Martin Booth

Prep 45 mins45m
Cook 5 hrs5h
Serves 4

After spending a week in Tuscany eating various different ragus made of wild boar, this is an attempt to reproduce the same thing at home in KL

Ingredients

  • 500 g Wild Boar (Minced)
  • Juniper Berries
  • 300 ml Red Wine
  • 300 gm Tinned Italian tomatoes
  • Fresh sage
  • Dried Rosemary
  • 2 Bay leaves
  • Salt
  • Pepper
  • 200 gm Soffritto
  • Pappardelle
  • Pecorino (to serve)

Instructions

Keep screen awake
  • 1
    Put the wine, soffritto, and herbs and wild boar into a dish and leave to marinade for a couple of hours
  • 2
    Pour it all into a saucepan and evaporate all the wine away.
  • 3
    Add some oil and fry up the wild boar (and soffritto) until cooked
  • 4
    Add the tomatoes and break them up using a knife. Add the bay leaves, and simmer for at least a couple of hours with a lid on the saucepan. If the meat dries out too much, add some water or beef stock to bring it to the right consistency
  • 5
    Add salt and pepper to taste
  • 6
    Add the pasta to the ragu and mix through. Serve with some grated pecorino cheese over the top. Delicious!

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