Wild Boar Ragù

Ingredients

• •1 whole large Spanish onion (chopped)
• •2 tablespoons olive oil
• •2 pounds boneless wild boar meat (cut for stew)
• •1 can can chopped tomatoes
• •3 whole bay leaves
• •1 cup red wine
• •5 cloves garlic, crushed
• •3 whole dried chili peppers (crushed)
• •1 whole cinnamon stick
• •5 whole cloves
• •3 whole sun-dried tomatoes
• •3 whole anchovies or 1 teaspoon anchovy paste
• •1 tablespoon Fresh or dried oregano, basil, and sage
• •1 tablespoon red wine vinegar
• •to taste Salt and black pepper
• •N/A
• •1 pound Pasta (pappardelle or fettuccine)
• •1 cup Grated pecorino cheese
• •but pecorino
• •being sheep cheese
• •complements game)

Cooking Instructions

1. 1.

   1. In a large cast-iron pot, sauté the onion in olive oil until translucent.

   10 min

2. 2.

   2. Add the boar meat and brown. (That is, cook the meat over high heat, turning frequently, just until it's cooked on the outside.)

   15 min

3. 3.

   3. Add the canned tomatoes and the bay leaves.

   2 min

4. 4.

   4. Add the wine.

   1 min

5. 5.

   5. Gradually add the garlic, dried chili, cinnamon stick, cloves, sun-dried tomatoes, anchovies (or anchovy paste), oregano, basil, sage, red wine vinegar, and salt and black pepper to taste.

   5 min

6. 6.

   6. Simmer on low on the stovetop with the lid of the pot slightly ajar, and stir occasionally for at least two hours - or longer if possible. The longer you simmer this, the more tender the meat will become. The ragù is ready to eat when the meat has totally fallen apart and most of the liquid has been absorbed by the meat. Take out the cinnamon stick and bay leaves before serving.

   120 min

7. 7.

   7. Serve over the pasta and top with grated cheese. Accompany with some crusty peasant bread and a good red wine, preferably a strong Italian, like Amarone or Barolo.

   5 min

8. 8.

   Mangia!