I was lucky enough to get some Wild Boar from one of my favorite purveyors at the farmers market, and instantly thought of a Tuscan style Ragu. After some research on different recipies, came up with my version which combined some of the best sounding elements from those I'd found with the simple techiques that seem to work best for other meat sauces I've done before. The result is a rich, silky, deep mahogany sauce that ideally would be used sparingly on a wide ribbon pasta such as papperdelle, but at a pinch would work with penne, spaghetti, or pretty much any other pasta shape. If you can't get Wild Boar, it would work with some good pork, but beef would probably be a better substitution.
Soak the mushrooms in 1 cup of hot water for 20 minutes then strain, reserving the liquor, and finely chop them.
In small batches, brown the Wild Boar well in a couple of tablespoons of olive oil. Remove each batch to a bowl while the rest is browned.
Add the onion and garlic to the pan and cook slowly until softened and translucent golden.
Deglaze the pan with the red wine and add the onion and the meat back in.
Add the mushrooms with their liquor, the tomatoes, the herbs and juniper berries. Lower the heat, cover and simmer slowly for 1.5 hours or until the boar is very tender.
Adjust seasoning by adding sea salt a little at a time until the flavors pop - probably about a teaspoon total.
Serve over pappedelle or another wide pasta.
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Serving Size: 1 Serving (179g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 55 | ||
Calories from Fat: 1 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.9mg | 0 % | |
Potassium 88.9mg | 2 % | |
Total Carbohydrate 2.6g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 2.4g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 55
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