About this recipe:A flavourful Italian ragu made by braising wild boar meat in a rich red wine and tomato based sauce. If you can't find boar, pork loin works just as well. It's best served with wide ribbon pappardelle pasta to soak up all the sauce.
2kg wild boar meat or pork loin, sliced into strips
1 portobello mushroom, cleaned and grated
160ml red wine
700g tomato passata (sieved tomatoes)
6 juniper berries (optional)
Pinch of nutmeg
Freshly ground black pepper
500ml stock, or more as needed
450g pappardelle pasta
Grated parmesan or pecorino cheese
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Method Prep:30min › Cook:3hr › Ready in:3hr30min
Heat the olive oil in a deep, heavy based saucepan. Add the chopped onion, celery and garlic; cook for a few minutes over medium heat until they begin to soften. Stir in the chopped rosemary and sage.
Add the meat in small batches; as it starts to colour, remove the strips and dice into smaller pieces. Return the meat to the pan to brown more.
Stir in grated mushroom, red wine, tomato passata and 500ml stock. Add juniper berries, pinch of nutmeg and freshly grated black pepper; cook slowly over low heat with no lid for 2 1/2 or 3 hours, or until the sauce has thickened and become darker in colour and the meat is tender. Add more stock as needed to thin out the sauce.
When the ragu is almost ready, cook the pasta in salted boiling water until al dente, about 8 - 10 minutes. Drain; fold in the ragu sauce and half of the grated parmesan cheese. Sprinkle the rest of the cheese on the top and serve.