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 Wild Boar Ragł | Status Approved | | Name | Wild Boar Ragł | | Category | European | | Serves/Yields | 4 | | Source | Guido's Papa | | Difficulty | Easy | | Prep. Time | 20 minutes + marinating time | | Cook Time | 1 hour total | | Introduction | | This is another traditional dish from the green Tuscan region, in the municipality of Massa Marittima.
There are two conditions to make this ragù spectacular: Wine must be Chianti and the wild boar meat must be from the front quarter because we need also some fat.
In Massa, they say: " Better make this dish only few times, but do it with the good stuff!"
This dish is never served with cheese on top. | | Ingredients | | 2 Lbs wild boar meat, taken from the front shoulder
1 celery stalk
1 carrot
1 rosemary sprig
1 small onion
2 garlic_cloves
4 fresh sage leafs
4 juniper berries
2 tbsp minced parsley ( Italian flat leaf)
8 oz can peeled diced tomatoes , drained
2 bottles of good Chianti
3 tbsp extra_virgin_olive_oil
Hot chili pepper flakes to taste
Sea_salt to taste
| | Directions | | Step: 1 | Wash all the vegetables and cut into chunks.
In a large bowl put the wine, celery, carrot, sage, rosemary, juniper, garlic and extra virgin olive oil. Put in the meat and let marinate, making sure all the meat is covered with wine, for at least 24 hours.
Guido says refrigeration of the meat is optional.... | | Step: 2 | After 24 hours, drain the meat and the vegetables, grind everything rather coarse.
Save the wine. | | Step: 3 | In a large non aluminum pot, or a flameproof deep earthenware casserole(traditional) sauté garlic and chili pepper flakes with 2 tbsp extra virgin olive oil until golden.
Add the ground meat and vegetable mixture. When browned, add half of the wine marinade and continue cooking on low heat for 45 minutes. | | Step: 4 | Add tomatoes and season with salt according to your taste.
Cook for 10 minutes more, add parsley.
Ragù is now ready for your pappardelle or fettuccine. |
Time submitted: Wednesday, April 16. 2008 at 18:09:53 Contributed By: guido
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