Cinghiale (Wild Boar) Ragu Recipe

//Cinghiale (Wild Boar) Ragu Recipe

Cinghiale (Wild Boar) Ragu Recipe

Earlier this month, Vic presented a live cooking demonstration for the New Jersey Food and Wine Festival! Get the full recipe here and watch a video of Vic’s live cooking demo.

Ragu di Cinghiale
  • 2lbs cubed cinghiale
  • 16 ounce crushed Italian tomato
  • 4 ounce tomato paste
  • 1 quart veal stock
  • Extra virgin olive oil
  • 1lb Spanish onion cubed
  • 1lb carrot cubed
  • 1lb celery cubed
  • 16 ounces good red wine
  • Pinch of fresh rosemary, thyme, sage
  • Sea salt
  • Fresh ground pepper
  1. Season meat with sea salt and pepper. Brown meat in a medium sauté pan at medium heat until brown.
  2. Add onions and sweat onions with meat until translucent. Deglaze pan with red wine.
  3. Move meat and onion mixture to 10-quart saucepot on medium heat.
  4. Add tomato, tomato paste, carrots, celery and 1 quart veal stock.
  5. Add herbs, sea salt and pepper.
  6. Cook on medium heat for 2-3 hours until tender.
  7. Stir often so ragu does not burn.
  8. Serve over creamy polenta. Drizzle with olive oil and top with grated Parmigiana.


By | 2017-12-27T05:04:35+00:00 April 10th, 2014|Recipes|0 Comments

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