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Wild Boar Ragu
Tuesday, 5 October 2010 8:26 am
When we were on holidays in Tuscany we ate at an osteria that served wild boar ragu. It was served by itself with crusty bread and was a standout dish of the trip. In Tuscany the wild pigs break into the vineyards and eat the ripe grapes. So the farmers do a lot of hunting and the tourists eat a lot of wild boar. All sort of works itself out really.


  • 2 tblspns olive oil
  • 1.5kg boneless pork shoulder or leg (wild if you can possible get it)
  • 2 onions, diced fine
  • 2 carrots, diced fine
  • 2 sticks celery, diced fine
  • 4 cloves of garlic, minced
  • 1 tblspn tomato paste
  • 3 tblspn plain flour
  • 3 bay leaves
  • 1 sprig rosemary
  • 1 sprig thyme
  • 1 spring sage
  • 1ltr red wine
  • 800g can chopped tomatos
  • 200ml water
  • Salt and fresh ground pepper


  1. Slice the pork 'across the grain' into large slabs approximate 2.5cm thick
  2. Heat oil in a large casserole pot
  3. Season meat with salt & pepper
  4. Brown the meat in batches over high heat
  5. Return all the meat to the pot and add onions, celery and garlic, reduce heat and cook 10-15 minutes
  6. Add tomato paste and flour, stir well to coat evenly and cook 2 mins
  7. Add tomatos, red wine, herbs and water and stir to combine
  8. Cover, reduce heat to low and simmer gently for 2 hrs, stiring occationally
  9. Remove lid and fork apart the meat (remove to a board can make this easier)
  10. Increase heat slightly and simmer for further 30 mins or until desired thickness is reached

Serve with any desired pasta, fresh pappardelle is traditional

Note: Herbs can be wrapped in muslin to form a bouquet garni to prevent the rosemary from breaking down too much.

Serves: 6-8

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