Wild Boar Ragu Bolognese

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Put the diced wild boar in a nonreactive bowl. Season with kosher salt and freshly ground pepper.

3. Step 3

   Add the wine, half of the diced celery and carrot, the smashed garlic cloves, sage, rosemary, and bay leaves to the bowl.

4. Step 4

   Reserve and refrigerate the remaining celery and carrot. Cover the bowl with plastic wrap and marinate the wild boar overnight.

5. Step 5

   Use a slotted spoon to transfer the wild boar to paper towels to drain. Remove the garlic cloves and chop.

6. Step 6

   Heat the olive oil in a heavy pot, then add the onion and reserved celery and carrot and garlic and sauté until softened, 5 minutes.

7. Step 7

   Use a slotted spoon to transfer the carrots and celery in the marinade to the pot, and sauté another 5 minutes.

8. Step 8

   Add the wild boar to the pot, and brown on all sides, then stir in the wine and herbs from the marinade.

9. Step 9

   Increase the heat to high, and let the wine reduce 7 to 8 minutes, then stir in the tomato paste, crushed tomatoes, and red pepper flakes.

10. Step 10

    Lower the heat, and simmer 1 1/2 to 2 hours, until the boar is tender. Taste for seasoning and add more salt and pepper if desired.

11. Step 11

    Stir in the milk, and simmer the ragu another 30 minutes. Serve with a flat pasta like pappardelle and grated Parmesan.