Wild Boar Ragu Bolognese

This expertly prepared wild boar recipe delivers delicious results that highlight the natural flavors. Using careful attention to detail, you'll create a dish that showcases the unique qualities of wild game while remaining approachable for home cooks.

Italian comfort meets American game

Regional Excellence This recipe elevates the classic Bolognese using wild boar's superior flavor and natural fat content. The result is a richer, more complex sauce than traditional versions.

Ingredients (Serves 12-15)

• 2 lbs ground wild boar
• 1 lb ground veal (optional, for texture)
• 4 strips bacon, diced fine
• 2 onions, diced fine
• 2 carrots, diced fine
• 2 celery stalks, diced fine
• 6 cloves garlic, minced
• 1 cup dry white wine
• 2 (28 oz) cans San Marzano tomatoes, crushed
• 2 cups whole milk
• 2 bay leaves
• 1/4 cup fresh basil, chopped
• Parmigiano-Reggiano for serving

Method

1. Bacon: Dice bacon and render until crisp, about 5-7 minutes. Remove and reserve.

2. Soffritto: In bacon fat, sauté finely diced onion, carrot, and celery until soft, about 8-10 minutes.

3. Meat Browning: Add wild boar, breaking up with a spoon. Brown for 10 minutes. Return bacon.

4. Deglazing: Add wine and cook until absorbed.

5. Liquid: Add tomatoes and a splash of milk.

6. Long Simmer: Reduce heat to low, simmer uncovered for 3-4 hours, stirring occasionally.

7. Finishing: Season with salt and pepper. Serve over fresh pappardelle.