Slow Cooked Wild Boar Ragu Recipe

Try our recipe for tasty homemade wild boar ragu with tagliatelle  Perfect dinner idea!

Who doesn’t love pasta?!  We’re always on the look out for new dinner ideas that we can batch cook and freeze for later. If you try our wild boar ragu recipe, I’m sure you’ll be adding this to your list of recipes you’ll be making again and again. When you don’t have much time and juggling with multiple tasks, batch cooking is the way to go. As you know, we love our one pot wonders!  With this recipe, it’ll make 8-10 meals all you need to do is add everything into one big pot and leave it to do it’s magic.  And hey presto … it’s done!

Why use wild boar in the ragu?

We ordered the wild boar meat online to try cooking with it.  Slow cooking the boar in the rich ragu leaves the meat tender and melt in your mouth.  Doesn’t that sounds drool worthy?!  

There are many benefits of using wild boar compared to the traditional meats of beef and pig.  Wild boar is very lean and low in cholesterol.  It’s also higher in protein and is a good source of mono-unsaturated fats and zinc.

The wild boar meat is dark red and has a strong taste, but not a gamey taste.  Cooking the wild boar in the ragu adds to the richness of the sauce and leaves it velvety smooth – perfect to coat the tagliatelle pasta.

Tip: Keep the temperature low when cooking wild boar and cook it slow

Wild Boar Ragu Recipe

Firstly, preheat the oven to 150°C or Gas mark 2.

Dice the wild boar into even chunks.  Season the plain flour with salt and pepper.  Lightly coat the wild boar with the flour.

In a separate frying pan, fry the wild boar meat until lightly browned.  You’ll have to do this part in batches. 

In a big stainless steel pot, heat the oil on a medium heat.  Add the chopped vegetables (onion, carrots, celery, garlic) into the pot.  Stir everything in the pot till the vegetables have softened a bit.  

Add two bay leaves, pancetta and orange rind to the big pot and cook for around 5 minutes.  Add the browned meat to the pot.

To the frying pan which was used to brown the meat, add the red wine and stir over a medium heat.

Add the tomato puree to the ragu in the big pot and remember to stir to avoid any bits being burnt at the bottom.

Pour the red wine and the water into the big pot and bring to a simmer.  Then add the oregano and stir.

Place the lid to the pot and put the pot in the pre-heated oven for around 2 hours.  During this cooking time, stir the ragu a few times.

One hour into the cooking time, add the porcini and sliced chestnut mushrooms to the ragu.

When the meat is almost ready, prepare the pasta.

Boil some water in a saucepan with some salt.  Add the tagliatelle into the boiling water and drain once ready.  You can use dried or fresh pasta – whichever you have in your house.

Serve the wild boar ragu on top of the pasta, finished off with some grated parmesan. Delicious!

Let us know when you’ve tried our recipe!

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