Wild Boar Ragu Recipe

Combine boar with carrot, celery, onion, garlic, bay leaf, thyme, and red wine in a sealable plastic bag and refrigerate overnight. Heat the oven to 300°F and arrange the rack in the middle. Remove meat from the marinade and season well with salt and freshly ground black pepper. Reserve marinade for later. Heat olive oil in a Dutch oven or a large heavy-bottomed pot with a tightfitting lid over medium-high heat. When it shimmers, add meat and sear until nicely browned, about 6 minutes per side. (You may have to do this in 2 batches.) Add reserved marinade, tomatoes, tomato paste, and broth, and bring to a simmer. Cover the pot and place in the oven until meat is fork tender, about 2 hours. When meat is tender, shred it with two forks and mix well. Keep ragu warm over low heat until ready to combine with ricotta gnocchi .