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Wild Boar Ragù

a fresh take on a classic tuscan dish

It takes time to make this authentic Tuscan dish of wild boar in a rich red wine sauce, but the unbelievably delicious flavours are definitely worth the wait. Make it a celebration with fresh pasta, reggiano parmesan, good company and plenty of wine.

WINE MATCH

Reserve Limestone Coast Shiraz

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Ingredients 500gwild boar (or organic pork) shoulder or leg, cut into 2cm pieces 750mlbtl red wine 2garlic cloves, bruised 3thyme sprigs 1tbs whole black peppercorns 1tbs juniper berries 3rosemary sprigs 3bay leaves 1/2cup (125ml) extra virgin olive oil 1medium red onion, finely chopped 2celery sticks, finely chopped 2carrots, peeled, finely chopped 5garlic cloves, extra, crushed 2tbs sun-dried tomato concentrate or ½ cup (140g) good-quality tomato paste 2x400g cans cherry tomatoes 2tbs thyme leaves 1tbs juniper berries, extra, crushed 2cups (500ml) chicken or vegetable stock Cooked fresh pappardelle pasta, to serve Finely grated Parmigiano-Reggiano, to serve Green salad, to serve Wood-fired pane di casa, to serve

Method

Step 1 Place the boar or pork in a large bowl and add enough of the wine to cover. Add garlic cloves, thyme sprigs, peppercorns, whole juniper berries, 1 rosemary sprig and 1 bay leaf. Cover and place in the fridge overnight to marinate.

Step 2 Drain the boar or port from the marinade. Pat dry with paper towel. Strain the marinade through a fine sieve into a jug and reserve. Discard solids.

Step 3 Heat the oil in a large heavy-based saucepan. Cook the boar or pork for 2-3 mins each side or until browned all over.

Step 4 Add the onion, carrot and celery to the pan and cook, stirring occasionally, for 5-6 mins or until the vegetables start to caramelise slightly. Add the crushed garlic and sun-dried tomato concentrate or tomato paste and cook, stirring, for 1-2 mins.

Step 5 Add the reserved marinade and cook, stirring with a wooden spoon and scraping the bottom of the pan to dislodge any bits that have cooked onto the base, until the wine is reduced and all the alcohol has evaporated. Add the tomatoes and cook until the mixture thickens slightly.

Step 6 Add remaining wine, thyme leaves, crushed juniper berries, remaining rosemary, remaining bay leaves and enough stock to just cover the meat. Cover and cook for 2 hours or until the meat is very tender and the sauce thickens. Season.

Step 7 Stir in pasta. Serve with parmesan, salad and bread.

WINE MATCH

Reserve Limestone Coast Shiraz