She Strengthens

A Hearty Wild Boar Ragu to Please Any Crowd

When it comes to satisfying a hungry group, Chef Frank De Carlo of Peasant in New York City turns to his signature wild boar ragu, served with creamy ricotta gnocchi. This rich and flavorful dish is sure to impress, with a bold wine flavor that’s balanced by the tender chunks of wild boar.

What is Wild Boar?

Wild boar, also known as cinghiale, is the feral ancestor of the domestic pig. Its popularity has led to its domestication and farming, making it more accessible to chefs and home cooks alike. While it may not be readily available at your local grocery store, you can easily purchase it online from specialty retailers.

Preparing the Ragu

This easy-to-make recipe yields 10 cups of delicious ragu, perfect for feeding a crowd. With a total cooking time of just 3 hours, including 25 minutes of active cooking, you’ll be enjoying this hearty dish in no time.

Ingredients

• 2 pounds boneless wild boar shoulder, cut into large chunks
• 1 large carrot, small dice (about 1/2 cup)
• 2 ribs celery, small dice (about 1/2 cup)
• 1 medium yellow onion, small dice
• 4 medium garlic cloves, crushed
• 1 medium fresh bay leaf
• 3 fresh thyme sprigs
• 1 cup hearty Italian red wine, such as Sangiovese
• 5 tablespoons extra-virgin olive oil
• 1 (14.5-ounce) can diced tomatoes
• 2 tablespoons tomato paste
• 2 cups low-sodium beef broth, or brown veal stock

Step-by-Step Instructions

Begin by combining the wild boar, carrot, celery, onion, garlic, bay leaf, thyme, and red wine in a sealable plastic bag. Refrigerate overnight to allow the flavors to meld.

The next day, heat the oven to 300°F and arrange the rack in the middle. Remove the meat from the marinade, seasoning it well with salt and freshly ground black pepper. Reserve the marinade for later use.

Heat the olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat. Once shimmering, add the meat and sear until nicely browned, about 6 minutes per side. You may need to cook the meat in batches to prevent overcrowding.

Add the reserved marinade, diced tomatoes, tomato paste, and broth to the pot, bringing the mixture to a simmer. Cover the pot and transfer it to the preheated oven, where it will cook for 2 hours, or until the meat is fork-tender.

Once the meat is tender, shred it with two forks and mix well. Keep the ragu warm over low heat until ready to serve with ricotta gnocchi.