Recipe Tip: Wild Boar Sauce for Pasta: Ragu di Cinghiale - Falstaff
Top Recipe for 4 Persons. All ingredients and tips for getting it right. Our dish here is a classic, simple ragout as cooked in Campania, in the south of Italy: a thick, hearty stew with meat and tomatoes.
- ½ kgwild boar neck
- lard or olive oil
- 1large onion, chopped
- 1dried chilli, cut into rings or chilli flakes
- 250 mlred wine
- 1 canpeeled tomatoes (400g)
- black pepper, freshly ground
Step 1Cut the meat into cubes of about 3x3cm. In a cast iron pan, heat up the lard and fry the cubes well on all sides. Lift out, season with salt, pepper and put aside.
Step 2Sauté the onion in the lard until translucent. Season with the chilli, fry briefly and deglaze with the red wine. Add the tomatoes and bring to the boil.
Step 3Add the meat to the pan and simmer, covered, on a low heat for at least two and a half hours (preferably three hours) and stir regularly.
Step 4Before serving, season to taste with salt and pepper and possibly some red wine vinegar.
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