Tuscan Wild Boar Ragu
Ingredients
- 1 kg wild boar shoulder cut into 2cm cubes
- 1 bottle of red wine preferably from Tuscany
- 1 carrot diced
- 1 stick of celery chopped
- 1 onion chopped
- 2-3 bay leaves
- juniper berries
- 500 ml passata
Instructions
- Marinate the wild boar in the fridge for 24 hours in a good red wine with the chopped vegetables and herbs (carrots, celery, onion, bay leaves, and some juniper berries). Discard the marinade ingredients.
- Heat a heavy bottomed pan and add some oil, the brown the wild boar pieces on all sides.
- Once the meat is nicely browned, add a glass of wine to the pan, can reduce it by about half.
- Then add the passata and some juniper berries and simmer on a very low heat for 2 to 3 hours or until the meat is very tender.