Wild Boar Ragu with Fresh Fettuccine

  • 3 lb. wild boar, ground

  • 3 sprig rosemary

  • 3 cloves garlic

  • 2 C. red wine

  • 2 Tbsp. olive oil

  • 3 carrot, finely diced

  • 3 stalk celery, finely diced

  • 3 small onion, finely diced

  • 3 C. canned tomatoes, with their liquid

  • 2 C. vegetable stock

Sauté the carrots, celery and onion until softened. Remove from the pan.

Brown the wild boar.

Add in the garlic and rosemary.

Pour in the wine and let reduce a bit.

Add in the tomatoes and stock. Bring to a boil. Boil for 1 minute. Reduce to a simmer. Cover and simmer for 20 minutes. Season to taste. Remove the rosemary sprig before serving.

Serve over hot pasta.


Seasonal Recipesnothyme