Wild Boar Ragu Bolognese
INGREDIENTS:
- 1 pound Force of Nature ground wild boar
- Kosher salt, to taste
- Freshly ground pepper, to taste
- 1-1/4 cups dry red wine
- 2 carrots (diced)
- 4 cloves garlic (minced)
- 2 bay leaves
- 1 tablespoon fresh sage (chopped)
- 1 tablespoon fresh rosemary (chopped)
- 1 medium onion (chopped)
- 1/2 cup olive oil
- 2 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes
- 1 pinch red pepper flakes
- 1 cup whole milk
- 1 pack of pasta or zucchini noodles (choose whatever your personal preference is here )
PREPARATION:
- Place the ground wild boar in a large mixing bowl.
- Season with Kosher salt and fresh ground black pepper.
- In the same bowl, add in 1-¼ cup dry red wine, minced garlic, bay leaves, rosemary and sage to the seasoned wild boar.
- Cover the bowl with plastic wrap and refrigerate overnight.
- After refrigerating overnight, remove the plastic wrap from the bowl Over medium heat, heat up the extra virgin olive oil in a large pot.
- When the oil is hot, add in the onion and garlic. Stir and cook until translucent and fragrant.
- Add the carrots from the marinade bowl into the pot, and saute them for 3 minutes.
- Add in the marinaded force of nature ground wild boar Stir and cook the wild boar until the meat is brown and no longer pink.
- Add in the remainder of the marinade to the pot Increase the heat setting and cook the red wine marinade down until it thickens.
- Mix in the tomato paste, crushed tomatoes, and red pepper flakes to the pot and stir until the mix comes together.
- Lower the heat setting and simmer this marinated mixture for 1 hour Pour in the milk and stir gently.
- Let the milk and marinated mixture simmer for 25 minutes.
- Taste the marinated mixture and add additional salt and pepper if desired.
- Serve with pasta and Enjoy!
