- 2 pounds boneless wild boar shoulder, cut into large chunks
- 1 large carrot, small dice (about 1/2 cup)
- 2 ribs celery, small dice (about 1/2 cup)
- 1 medium yellow onion, small dice
- 4 medium garlic cloves, crushed
- 1 medium fresh bay leaf
- 3 fresh thyme sprigs
- 1 cup hearty Italian red wine, such as Sangiovese
- 5 tablespoons extra-virgin olive oil
- 1 (14.5-ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 2 cups low-sodium beef broth, or brown veal stock
- Combine boar with carrot, celery, onion, garlic, bay leaf, thyme, and red wine in a sealable plastic bag and refrigerate overnight.
- Heat the oven to 300°F and arrange the rack in the middle. Remove meat from the marinade and season well with salt and freshly ground black pepper. Reserve marinade for later.
- Heat olive oil in a Dutch oven or a large heavy-bottomed pot with a tightfitting lid over medium-high heat. When it shimmers, add meat and sear until nicely browned, about 6 minutes per side. (You may have to do this in 2 batches.)
- Add reserved marinade, tomatoes, tomato paste, and broth, and bring to a simmer.
- Cover the pot and place in the oven until meat is fork tender, about 2 hours. When meat is tender, shred it with two forks and mix well. Keep ragu warm over low heat until ready to combine with ricotta gnocchi.