Wild boar stew, or “ragù,” is a very popular dish in Italian and Corsican restaurants, usually served with pasta or polenta. In this recipe, we’ll be cooking ground wild boar with penne pasta for a hearty, comforting meal.
Wild boar stew is usually made with wild boar meat cut into pieces, marinated overnight, and then slowly cooked until it becomes tender and deeply flavorful. However, there is another version—one made with ground wild boar meat—which cooks more quickly but is still delicious and comforting.
It’s up to you to choose based on the ingredients you have on hand.
Ingredients:
- 500 grams of wild boar meat
- 4 tablespoons of extra-virgin olive oil
- 1 onion
- 1 carrot
- 2 cloves of garlic
- 1 stalk of celery
- 90 grams of panzetta
- 125 milliliters of red wine
- 400 milliliters of chicken broth
- 600 grams of peeled tomatoes
- 1 sprig of thyme
- 1 sprig of rosemary
- Sage
- 2 grams of red chili peppers
- 1 teaspoon of sugar
- Salt
- Pepper
- 500 grams of penne
- Grated Tomme cheese
- Chopped parsley
Preparation:
Heat the oil in a medium skillet over medium heat, and add the wild boar meat. Stir the meat frequently until it is golden brown, breaking up any clumps that form with a wooden spoon.
If you have larger pieces of wild boar meat, prepare them as a stew beforehand (this may take some time).
Add the celery, carrot, onion, and pancetta, and cook for 5–6 minutes. Add the crushed garlic and cook for 1 more minute.
Pour in the red wine and bring the mixture to a boil.
Add the tomatoes, chicken broth, herbs, sugar, pepper flakes, salt, and pepper. Bring to a boil, then reduce the heat and let it simmer for about 50–55 minutes.
When ready to serve, bring a large pot of salted water to a boil. Add the penne and cook according to the package directions. Drain.
Divide the piping-hot penne among the plates, then spoon the wild boar sauce over them and top with a little grated Tomme cheese and parsley… Dinner is ready! Pair it with a good bottle of red Patrimonio and enjoy.
