Wild Boar Ragù

  • Yield:4 servings
  • Time:
    2 hrs, 25 mins show details

Adapted from cooking.nytimes.com/recip...

Used sausage-based adaptations from a comment by scotch37, then whipped ricotta recommendations from a commenter Yasmin.

Ingredients

  • Stew
  • ½ cup
    dried porchini mushrooms, oyster works if not porchini.
  • 1 cup
    red wine, chianti or merlot
  • 3 tablespoons
    Extra Virgin Olive Oil
  • 1
    small carrot, finely chopped
  • 1
    small celery stalk, finely chopped
  • 1
    small onion, finely chopped
  • 4
    garlic cloves, peeled and crushed
  • 1 teaspoon
    salt, to taste
  • 1 teaspoon
    pepper, to taste
  • 1 tablespoon
    tomato paste
  • 4
    boar sausages, about 1 pound. remove the casing
  • 1
    rosemary sprig, torn in half
  • 28 ounces
    whole plum tomatoes, 1 can, diced
  • 2 cups
    duck stock, or veg, chicken, beef
  • ⅛ cup
    heavy cream
  • ½ cup
    parmesan, grated
  • 1 pound
    tagliatelle, homemade is best, rolled to a 6 or 7
  • Whipped Riccota Garnish
  • 4 ounces
    riccotta
  • 1 teaspoon
    lemon zest
  • 1 tablespoon
    parmesan
  • 1 teaspoon
    rosemary, finely chopped
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Preparation

  1. 30 mins

    Soak the mushrooms in the wine for 30 minutes. Strain mushrooms and set aside the wine for later use. Finely chop the mushroom

  2. 5 mins

    Set a large dutch oven over medium-high, heat the oil until shimmering. Sauté the carrot, celery, onion and garlic until softened, about 3-5 minutes. Season to taste with salt and pepper.

  3. 10 mins

    Add 1 tablespoon tomato paste and innards of sausages and cook until browned, about 10 minutes. Deglaze with the wine, being sure to scrape up all the good browned bits from the bottom of the pan. Add the porcini, rosemary sprigs, and tomatoes.

  4. 1 hr, 30 mins

    Reduce heat to a simmer and cook for about an hour and a half. Add stock as needed to maintain desired consistency.

  5. 5 mins

    Whip ricotta to desired consistency with whisk attachment of immersion blender. Mix in lemon zest, rosemary, parmesan, and salt to taste.

  6. 5 mins

    Remove from heat, add cream and parmesan, taste and add salt and pepper if needed. Serve hot over tagliatelle, topped with whipped ricotta.

Comments

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  • picklesmcgee1 year, 2 months ago

    Use your best judgement for all amounts, times, and heats. I took too long to write this after cooking it and it certainly needs some adjustments.

    Reply
    • picklesmcgee1 year, 2 months ago

      Made pasta with 400 grams 00 flour, 100 grams of semolina, salt, and 5 eggs. Used that pasta 2/3 for the stew and 1/3 for my own mushroom, lemon, butter pasta.

      Reply