In America, wild boar might not be the most common choice for a meat sauce, but over in Tuscany, they’ve been hip to the amazing things it does for a ragù for centuries. Marinade it well in a deep red wine and warming spices for a day, cook it into a sauce, and enjoy with Frankies 457 Pappardelle.
If you’re wondering about the butternut squash at the end: it only adds to the luxurious and comforting mouthfeel.
Ingredients
- Frankies 457 Foods Olive Oil
- 5 garlic gloves, finely chopped
- 1 pound wild boar shoulder or leg, cut into 1- to 2-inch pieces7 tablespoons unsalted butter
- 1/2 pound pork butt, cut into 1- to 2-inch piecesFreshly ground white pepper
- 3 cups red wine (we like any of the Italian big boys)1 cup grated Pecorino Romano
- 2 teaspoons clove, toasted and ground
- 2 teaspoons juniper berries, toasted and ground
- 2 teaspoons cinnamon, toasted and ground
- 2 teaspoons star anise, toasted and ground
- 2 teaspoons allspice, toasted and ground
Step by step
- Rub the seasoning on the cuts of meat, pour in enough red wine to cover, and marinate for 24 hours.
- Remove the meat from the marinade, pat dry lightly, and season with Kosher salt. Sear and brown well on all sides in olive oil.
- Sweat the garlic in oil over medium/medium-low heat, add the chopped vegetables, and cook until completely dry.
- Add the meats and wine and bring to a simmer. Cover the pot and simmer for 2 hours.
- Add butternut squash and continue to simmer covered until soft, about 40 minutes.
- Stir in cocoa powder and remove from the heat.
- Serve with Frankies 457 Pappardelle.