Wild boar ragu



Wild boar ragu

Looking to bring the authentic flavors of Tuscan maremma to your table? Then boar ragu is perfect for you! Boar ragu, often appreciated together with duck ragu, is an extremely flavorsome alternative to classic ragu. Boar is well-loved for it unique and robust taste, ideal for preparing an appetizing first course, like typical pappardelle, which amalgamate with the sauce, exalting its intense flavor, this ragu will win over even the most demanding of palates, with its deliciously wild after-taste. What are you waiting for? Fire up those stoves: today we're cooking boar ragu!


Ingredients for around 4.4 lb (2 kg) of ragu
Boar 2 lbs ( kg)
Carrots 3
Celery 4 stalks
White onions 2
Garlic 3 cloves
Rosemary 1 sprig
Red wine 7 tbsp (100 g)
Fine salt to taste
Black pepper to taste
Extra virgin olive oil 2 tbsp (30 g)
Tomato paste ⅓ cup (75 g)
Thyme to taste
Sage to taste
Marjoram to taste
Dark chocolate 1 tbsp (10 g)
Juniper berries to taste
Vegetable broth 4 cups (1 l)
For the marinade
Red wine 2 cups (600 g)
Carrots 1
Celery 1 stalk
White onions 1
Ground black pepper to taste
Bay leaves 4 leaves

How to prepare Wild boar ragu

To prepare boar ragu, coarsely chop the celery 1, carrot 2 and onion 3.

Cut the boar into slices and place in a bowl 4, then add the vegetables and bay leaves, then cover with the red wine 5. Leave to marinade for at least 12 hours and no longer than 24 hours 6. This will tame the strong gamey flavor.

Once the marinating time is up, cut the meat 7 into small pieces, each around 0.4 inches (1 cm) in size 8, then leave them to one side and chop the carrots 9.

Do the same with celery 10 and onion 11. Place the vegetables in a pan with a drizzle of oil and the garlic cloves 12.

Add the juniper berries 13 and the aromatic herbs tied together with the cooking twine 14. Sweat all the vegetables for about 20 minutes, and add the tomato paste 15.

Add some red wine, and simmer 16. Once the alcohol has evaporated, add the previously chopped boar meat 17. Cook over medium/high flame for a few minutes and add the hot vegetable broth 18.

Cook with the lid half covering the pan 19 over a very low heat, until the broth is reduced and the meat becomes tender. It usually takes around 1.5 hours. Add the grated dark chocolate 20 and season with salt 21.

Add pepper to taste 22 and the boar ragu is ready 23 to be enjoyed with some homemade pasta 24.


Boar ragu can be stored in the refrigerator for 2 or 3 days in a sealed container. You can also freeze it, only if you use fresh, not defrosted, ingredients.


To make this boar ragu even softer, cook it even longer, or cook it over an even lower flame... the result will be amazing!

For the translation of some texts, artificial intelligence tools may have been used.