Wild Boar Ragu
- 4 tbs. olive oil
- 1/2 lb. pancetta or bacon
- 4 lb. shoulder cut in 1/2 inch dice
- 1 tbs. onion powder
- 1 tsp. cayenne pepper
- 1 tbs. salt
- 1 tbs. pepper
- 2 yellow onions
- 2 celery stalks
- 2 carrots
- 1 lb. mushrooms
- 4 oz. dried porcini
- 2 cups good red wine
- 2 14 oz. canned whole Italian tomatoes
- 1 12 oz. can tomato paste
- 2 cups chicken stock
- 1 bunch sage
- 2 tbs. rosemary
In a large heavy pot heat the oil over medium heat. Add the pancetta and sauté stirring often until the fat is rendered and the pancetta is browned.
Season the boar with the garlic, onion powder, salt and peppers. Add the boar to the pan and brown for 7 to 8 minutes.
Chop onions, carrot, celery mushrooms in a food processor.
Remove boar from pan and add in vegetable purée.
Add tomato paste and sauté. When it starts to stick to the bottom of the pot, add wine and reduce by half.
Reconstitute dried porcini in the warmed chicken broth. Chop the mushrooms and add with broth to the pot.
Return the boar to pot and add tomatoes. Simmer for 3 to 4 hours until meat is tender.
Serve over polenta or toss with pasta.