Sugo Di Cinghiale Wild Boar Sauce Recipes

WILD BOAR RAGù

Wild Boar Ragù image

In 2011, Jeff Gordinier wrote about Gradisca, in the West Village, where the owner Massimo Galeano wanted to serve the dishes of his Bolognese childhood. So he brought in his mother, Caterina Schenardi. This recipe is adapted from her and Daniele Boldrini, who grew up in Bologna. Ms. Schenardi is especially particular about the flour and egg in her tagliatelle, but here you can just use a store-bought version to go alongside, or use a noodle of your preference.

Provided by Jeff Gordinier

Categories dinner, one pot, pastas, main course

Time 3h30m

Yield 4 first-course servings

Number Of Ingredients 11

Ingredients

1 pound wild boar shoulder or leg, cut into 1- to 2-inch pieces
1 rosemary sprig, torn in half
4 garlic cloves, peeled
2 cups Chianti or other red wine, or as needed
3 tablespoons extra-virgin olive oil
1 small carrot, finely chopped
1 small celery stalk, finely chopped
1 small onion, finely chopped
1 cup canned tomatoes, with their liquid
2 cups vegetable stock or water
Tagliatelle or other pasta, for serving

Steps:

The night before making the ragù place the meat in a bowl with the rosemary, peppercorns, garlic and enough wine to cover. Cover and refrigerate overnight.
Discard the rosemary and garlic. Drain the meat in a strainer set over a bowl, reserving the wine. In a Dutch oven over medium-high heat, heat the oil until shimmering, and add the carrot, celery and onion. Sauté until softened, 3 to 5 minutes.
Add the meat and cook, stirring frequently, until all the liquid released by the meat has evaporated and the meat is browned, 10 to 15 minutes. Add the reserved wine and cook, stirring frequently, until the mixture is dry, 10 to 15 minutes. Add the tomatoes, breaking them up with a spoon. Add 1 cup water, reduce heat to very low, and cook, partly covered, at a low simmer for 1 hour.
Add vegetable stock and continue to simmer, stirring occasionally, until the meat begins to break apart, 1 1/2 to 2 1/2 hours. Remove from heat and, using a whisk or spoon, break the meat into very fine shreds. Serve, if desired, over tagliatelle or other pasta.

Nutrition Facts : @context http, Calories 354, UnsaturatedFat 11 grams, Carbohydrate 9 grams, Fat 14 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 3 grams, Sodium 105 milligrams, Sugar 4 grams

SPEZZATINO DI CINGHIALE: WILD BOAR STEW

Spezzatino di Cinghiale: Wild Boar Stew image

Provided by Food Network

Time 2h50m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 tablespoons/60 ml extra-virgin olive oil
1 onion, coarsely chopped
1 carrot, coarsely chopped
1 celery stalk, coarsely chopped
2 pounds/900 g wild boar, cubed
1/2 teaspoon/2.5 ml nutmeg
Salt and freshly ground black pepper
1 cup/250 ml red wine
1 (28-ounce/800 g) can pureed tomatoes
1 cup/250 ml beef broth

Steps:

Heat up the extra-virgin olive oil in a large stewing pot. Add the onion, carrot, and celery. Cook until the vegetables have become soft. Add the cubed wild boar and season with nutmeg, salt, and black pepper. Mix the ingredients together and add the wine. Allow the wine to reduce. Add the tomato puree, beef broth, and salt. Cover with a lid and cook for 2 hours.

SUNDAY PASTA ® RECIPE: PAPPARDELLE AL SUGO DI CINGHIALE (WILD BOAR)

Sunday Pasta ® Recipe: Pappardelle al Sugo di Cinghiale (Wild Boar) image

Provided by Ed Garrubbo

Time 2h30m

Number Of Ingredients 15

Ingredients

1 pound pappardelle (or other wide ribbon pasta)
1 1/2 cups red wine
1 1/2 cups red wine vinegar
3 cloves garlic
3 sprigs rosemary
Salt and pepper
1 pound wild boar (shoulder or loin)
1 onion
1 stalk celery
2 cloves garlic
1/2 cup olive oil
6 ounces pancetta
1 cup red wine
1 1/2 pounds tomatoes (or 1 28 +oz.can peeled tomatoes)
6 ounces tomato paste

Steps:

For the Marinade: Place the boar into a bowl large enough to hold it, plus 3 cups liquid. Add the red wine and red wine vinegar, the garlic (chopped or crushed), the rosemary and some salt and pepper. Cover and refrigerate for at least 12 hours.
For the Sauce:
If using fresh tomatoes, blanche them in boiling water, and then immediately place in cold water. Remove the skins and seeds. Place them in a blender or food mill until puree.
Remove the boar from the marinade and cut into small pieces. In a large skillet, heat 2 tablespoons of olive oil and add the boar. Cook it over a medium heat for a few minutes until it renders liquid. Remove from heat and place the boar in a colander so that the liquid drips away.
Dice the onion, celery and garlic and pancetta into small pieces. In a large pot, saute the onion and celery in olive oil until translucent, then add the garlic and the pancetta and cook until lightly golden. Add the boar and stir for a minute or two, and then add the red wine. After a couple of minutes, add the tomato puree, tomato paste, and salt and pepper to taste. Reduce the heat to low and cook for 2 hours, stirring regularly, until thickened. (If too thick, add a bit of water or beef broth.)
Cook the pappardelle until al dente, drain it and add it to the boar sauce. Heat for a couple of minutes and serve immediately, sprinkled with Parmigiano.

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