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

Wild Boar Sauce for Pasta: Ragu di Cinghiale

 

© Michael Rathmayer

Ingredients (Serves 4)

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.