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    Ragout of wild boar


Ragout of wild boar

Ragu di Chinghiale

Are you ready to be served with delicious, warm flavors on your plate? This wild boar sauce won't let you down. Can be served perfectly with pasta pappardelle. Strong dishes like this, also ask for strong olive oils with character. What are you waiting for? Turn on the heat and start! 

Ingredients for 2 kg sauce:
1 kg wild boar meat (finely chopped)
750 gr passata tomatoes 
100 gr carrots
100 gr celery
100 gr white onions
1 clove of garlic
4 leaves of laurel
1 twig of rosemary
100 gr red wine
Salt and pepper
Olive Oil Every Day

Wash the carrot and cut together with the onions in small pieces. Add a firm sprout of Olive Oil Every Day to a pan with thick bottom and add the carrot, celery and onion. Stir with a wooden spoon. Add the garlic and let it stew on a low heat for 10 minutes. Afterwards, add the chopped wild boar with a twig of rosemary (as a whole) and the laurel. Stir carefully and let it stew for 10 minutes on medium heat. Add the red wine, when the alcohol is evaporated add the passata tomatoes to the pan. Mix thoroughly. Flavor with salt and pepper. Cover the pan with a lid and let the ragout stew on a low heat fr 3.5h. After 3.5h take of the lid and remove the twig of rosemary. If you like your sauce a little thicker, add another half hour to the stewing time, without the lid. Now you can enjoy this lovely warm evening. 

Written by - Lonneke Mulder

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