Recipe: Wild Boar Ragu Recipe

3 hrs

• 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

1. Combine boar with carrot, celery, onion, garlic, bay leaf, thyme, and red wine in a sealable plastic bag and refrigerate overnight.
2. 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.
3. 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.)
4. Add reserved marinade, tomatoes, tomato paste, and broth, and bring to a simmer.
5. 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.

Source: http://www.chow.com/recipes/10837-wild-boar-ragu