🍷 Easy Made Rustic Boar Ragu

boar ragu ⭐️⭐️⭐️⭐️⭐️ (4.9 from rustic comfort food lovers)
🍝 Deep | 🍷 Wine-infused | 🐗 Wildly savory

If you’ve never tried it, you’re in for a soul-warming experience. This rich, slow-simmered sauce is made with wild boar, aromatic vegetables, red wine, and herbs, transforming humble ingredients into an unforgettable Italian feast. Served over pappardelle or creamy polenta, this recipe is the ultimate comfort food for cozy nights or special gatherings.

—

Why This Boar Ragu Deserves a Spot at Your Table

• ⏱️ Prep Time: 20 minutes
• ⏳ Cook Time: 2.5 to 3 hours
• 🍽️ Serves: 6
• 🐗 Flavor: Deep, meaty, aromatic
• 🍷 Best For: Cold evenings, romantic dinners, or a cozy weekend meal

—

Ingredients for a Showstopping Boar Ragu

Main Ingredients

• 2 lbs wild boar shoulder or leg, cubed
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• Salt & freshly ground pepper
• 1 (28 oz) can crushed tomatoes
• 1 cup beef or game stock
• 2 bay leaves
• 1 cup dry red wine (Chianti or Barolo recommended)
• 2 sprigs fresh rosemary

To Serve

• Fresh pappardelle pasta or creamy polenta
• Grated Parmigiano-Reggiano
• Crusty bread (for mopping up every drop)

—

How to Make Boar Ragu – Step by Soulful Step

Step 1: Sear the Boar

Heat olive oil in a large Dutch oven. Season boar with salt and pepper, then sear until browned on all sides. Remove and set aside.

Step 2: Build the Ragu Base

In the same pot, sauté onion, carrot, and celery until soft (about 10 minutes). Add garlic and tomato paste, stirring until fragrant.

Step 3: Add Wine & Simmer

Pour in red wine and let it simmer for 5 minutes, scraping up any browned bits. Return boar to the pot.

Step 4: Slow Cook to Richness

Add crushed tomatoes, stock, bay leaves, and rosemary. Bring to a boil, then lower heat and simmer uncovered for 2–3 hours, until the meat is fall-apart tender and the sauce is luxuriously thick.

Step 5: Shred and Serve

Remove bay leaves and rosemary stems. Shred the meat into the sauce. Taste and adjust seasoning. Serve your boar ragu over pasta or polenta, and garnish with cheese.

—

Make This Boar Ragu Your Own

Add Spice to Your Ragu

A pinch of red pepper flakes or a splash of balsamic vinegar brings a subtle kick and balance.

Creamier Boar Ragu Variation

Stir in a splash of heavy cream at the end for a silkier finish.

Wild Twist

Substitute part of the boar with venison or lamb for an even deeper gamey richness.

—

What Others Are Saying About This Boar Ragu

“Absolutely divine. this recipe was tender and rich—my Italian grandmother would’ve been proud.”
⭐️⭐️⭐️⭐️⭐️ – Matteo B.

“I made this for date night and it blew us away. We felt like we were eating at a Tuscan vineyard.”
⭐️⭐️⭐️⭐️⭐️ – Sara K.

“This is my new winter favorite. The flavors deepen so beautifully as it simmers!”
⭐️⭐️⭐️⭐️⭐️ – Josh D.

—

📝 Boar Ragu

This slow-cooked Boar Ragu is rich, hearty, and full of earthy flavor. Wild boar is simmered in red wine, tomatoes, and aromatic herbs until melt-in-your-mouth tender. Served over pasta or creamy polenta, it’s a luxurious yet comforting dish straight from the Italian countryside.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 3 hours hrs 15 minutes mins

Servings: 6 servings

Course: dinner, Main Course

Cuisine: Italian, RusticRustic

Calories: 425

Ingredients Equipment Method Notes

Ingredients

  

• 2½ lbs wild boar shoulder or stew meat cut into chunks
• Salt and black pepper
• 3 tbsp olive oil
• 1 onion finely chopped
• 2 carrots peeled and diced
• 2 celery stalks diced
• 4 garlic cloves minced
• 2 tbsp tomato paste
• 1 cup dry red wine
• 1 28 oz can crushed tomatoes
• 1 cup beef or game stock
• 1 bay leaf
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme

Optional: red pepper flakes to taste

Optional for serving:

• Pappardelle tagliatelle, or creamy polenta
• Grated Parmigiano-Reggiano
• Fresh parsley

Equipment

• Dutch oven or heavy pot
• Wooden spoon
• Knife and cutting board
• Ladle
• Optional: slow cooker (after browning steps)

Method

 

Brown the boar

1. Pat meat dry and season with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown the meat in batches, then remove and set aside.

Build the flavor base

1. Lower heat to medium. In the same pot, sauté onion, carrot, and celery until soft (~8 minutes). Add garlic and tomato paste; cook 2 minutes until fragrant.

Deglaze

1. Pour in red wine and scrape up the browned bits. Simmer 2–3 minutes.

Simmer the ragu

1. Return boar to the pot. Add crushed tomatoes, stock, bay leaf, rosemary, and thyme. Bring to a simmer. Cover and cook on low for 2½ to 3 hours, until meat is fork-tender.

Finish and serve

1. Remove herbs. Shred meat with forks, stir into sauce. Simmer uncovered 10–15 minutes to thicken. Season to taste. Serve over pasta or polenta with cheese.

Notes

Wild boar can be replaced with pork shoulder if needed.

For added depth, stir in 1 tsp cocoa powder or a splash of balsamic at the end.

Sauce freezes beautifully for future meals!

FAQ – Boar Ragu Know-How

This bold and savory Wild Boar Ragu (perfect over pappardelle or creamy polenta) pairs wonderfully with something bright and refreshing. Serve it alongside a light and crisp Pineapple Cucumber Salad—the juicy sweetness and crunch help cut through the richness and round out the meal beautifully.