Wild Boar Sauce for Pasta: Ragu di Cinghiale

Wild Boar Sauce for Pasta: Ragu di Cinghiale
© Michael Rathmayer

Wild Boar Sauce for Pasta: Ragu di Cinghiale

Our dish here is a classic, simple ragout as cooked in Campania, in the south of Italy: a thick, hearty stew with meat and tomatoes.

Ingredients (4 servings)
1/2 kg wild boar neck
lard or olive oil
1 large onion, chopped
1 dried chilli, cut into rings or chilli flakes
250 ml red wine
1 can peeled tomatoes (400g)
salt
black pepper, freshly ground
  • Cut the meat into cubes of about 3x3cm. In a cast iron pan, heat up the lard and fry the cubes well on all sides. Lift out, season with salt, pepper and put aside.
  • Sauté the onion in the lard until translucent. Season with the chilli, fry briefly and deglaze with the red wine. Add the tomatoes and bring to the boil.
  • Add the meat to the pan and simmer, covered, on a low heat for at least two and a half hours (preferably three hours) and stir regularly.
  • Before serving, season to taste with salt and pepper and possibly some red wine vinegar. 
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