Description
Wild boar shoulder pressure cooked in red wine and crushed tomatoes until it shreds into a rich ragu for pappardelle or linguine.
Ingredients
Scale
Aromatics
- 1 tablespoon olive oil
- 1 large onion, minced
- 1 celery rib, minced
- 1 large carrot, peeled and minced
- 4 cloves garlic, crushed
- 2 tablespoons tomato paste
- 1 teaspoon red pepper flakes (optional)
- 1/2 teaspoon kosher salt
Boar and liquids
- 1 cup red wine
- 2 pounds wild boar shoulder, cut into 1 inch chunks
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1 (28 ounce) can crushed tomatoes
- 1 bay leaf
- 1 sprig fresh rosemary
To serve
- Pappardelle or linguine, cooked according to package directions
- Grated pecorino Romano (optional)
- Minced fresh parsley (optional)
Instructions
- Sauté the aromatics: Heat the oil in the pressure cooker over medium-high heat until shimmering. Add the onion, celery, carrot, garlic, tomato paste, red pepper flakes and 1/2 teaspoon salt. Sauté, scraping the bottom, until the onion is soft, about 5 minutes.
- Add the wine: Pour in the wine, bring to a simmer, and scrape up any browned bits.
- Load the pot: Add the boar, sprinkle with 1 teaspoon salt and the pepper, and stir to coat. Add the bay leaf and rosemary, and pour the tomatoes on top without stirring.
- Pressure cook: Cook at high pressure for 25 minutes (30 in an electric cooker), then let the pressure come down naturally, about 20 minutes.
- Shred and serve: Discard the bay leaf and rosemary. Press the boar against the side of the pot with a spoon to shred it, and stir it into the sauce. Season with salt and pepper, and serve over pasta with pecorino and parsley.
Equipment
Buy Now → Notes
Equipment: A pressure cooker (I used an Instant Pot).
No pressure cooker? Use a heavy Dutch oven, and increase the wine to 2 cups. After adding the tomatoes, bring to a boil, cover, and bake at 350°F for about 2 1/2 hours, until the boar shreds easily.
Can't find wild boar? Pork shoulder works great.
Adapted from Mario Batali's Pappardelle with Boar Ragu.
- Prep Time: 10 minutes
- Cook Time: 1 hour