Ingredients Jump to Instructions ↓

  1. 2 pounds boneless wild boar shoulder, cut into large chunks

  2. 1 large carrot , small dice (about 1/2 cup)

  3. 2 ribs celery , small dice (about 1/2 cup)

  4. 1 medium yellow onion , small dice

  5. 4 medium garlic cloves, crushed

  6. 1 medium fresh bay leaf

  7. 3 fresh thyme sprigs

  8. 1 cup hearty Italian red wine, such as Sangiovese

  9. 5 tablespoons extra-virgin olive oil

  10. 1 (14 1/2-ounce) can diced tomatoes

  11. 2 tablespoons tomato paste

  12. 2 cups low-sodium beef broth, or brown veal stock

Instructions Jump to Ingredients ↑

  1. 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 .


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