Wild Boar Ragu

Wild Boar Ragu

Ingredients:

• 2 pounds wild boar shoulder, cut into chunks
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 4 cloves garlic, minced
• 1 cup red wine
• 2 cups beef or chicken broth
• 1 can (28 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and pepper to taste
• Freshly grated Parmesan cheese (optional)
• Cooked pasta for serving

Instructions:

1. Heat the olive oil in a large pot over medium-high heat. Add the wild boar chunks and brown on all sides. Remove and set aside.
2. In the same pot, add the onion, carrots, celery, and garlic. Sauté until softened.
3. Return the boar to the pot. Add the red wine and cook until reduced by half.
4. Stir in the broth, crushed tomatoes, tomato paste, oregano, thyme, bay leaves, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 2 to 3 hours, or until the meat is very tender.
6. Remove bay leaves before serving. Serve the ragu over cooked pasta and top with freshly grated Parmesan cheese.