Ragu of wild boar

Fall is a great season. You can find all sorts of “wild” meat in your supermarket or local butcher. One of my favorites is wild boar. I decided to make my own minced meat of wild boar, and make a good ragu with it.

So lets start on making the minced meat. You’ll need several things:

  • 500 gr wild boar meat
  • 200 gr pig lard
  • salt
  • peper

Cut your meat and lard in to small pieces (2 cm) so it will be easier for the meat processor to process. Mix it all together and season with salt and pepper. If you want you can also add some dried chili. Now you can begin processing the meat. You first start with the highest stand, this will prevent the meat from getting warm (pressure makes the meat warm). Once you’ve processed all the meat you put in the medium stand in the processor. This will cut the meat in even smaller pieces. I prefer not to cut it to small so i don’t use the smallest stand on the processor.

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Now that you’ve processed the meat, it’s time to make the ragu with the following ingredients:

  • minced meat
  • vegetable broth
  • 1 carrot (small pieces)
  • 1 stem of celery (small pieces)
  • 1 onion (small pieces)
  • 2 cloves of garlic
  • dried chili
  • 2 ts all purpose flour
  • 200 ml red wine

You start with some olive oil, garlic and dried chili in your pot on high heat. Once you see that the garlic is glazy, you add your minced meat and add the flour. The flour will thicken the sauce. If you see that the meat is starting to brown you add the carrot, celery and onion.

Now leave it for a few minutes until your onion is glazy. Add your wine and let the alcohol evaporate. This will take a few minutes. Once this is done you add the broth. Bring it all to a boil and lower the heat to a minimum and leave it for 3 hours. When done season with salt and pepper.


You can serve this with papardelle, tagliatelle or spaghetti. A great wine for this dish is a Valpolicella Classico Superiore or a Valpolicella Ripasso.


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