Go Back
boar ragu

📝 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
Cook Time 2 hours 30 minutes
Total Time 3 hours 15 minutes
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!