- 2 carrots, coarsely chopped
- 2 celery ribs, coarsely chopped
- 2 onions, coarsely chopped
- 3 cans chopped tomatoes with liquid
- Extra-virgin olive oil
- 1 boneless wild boar shoulder, cut into1/2-inch chunks (about 3 pounds)
- Kosher salt
- 5 bay leaves
- 1 bundle fresh thyme
- Stock or water as needed
- Grated Parmigiano, for sprinkling
- Olive oil for finishing
- 1 sprig rosemary, torn in half
- 4 cloves garlic, peeled
- 2 cups Chianti or other red wine, or as needed
The night before making the ragu place the meat in a bowl with the rosemary, garlic and enough wine to cover. Cover and refrigerate overnight.
Discard the rosemary and garlic. Drain the meat in a
strainer set over a bowl, reserving the wine. In a Dutch oven
over medium-high heat, heat the oil until shimmering, and brown the meat in batches. Remove the meat after browning and add the carrot, celery and onion. Sauté until softened, 3 to 5 minutes.
Add the meat and cook, stirring frequently, until all the liquid released by the meat has evaporated, 10 to 15 minutes. Add the reserved wine and cook,
stirring frequently, until the mixture is dry, 10 to 15 minutes. Add the tomatoes, breaking them up with a spoon. Add 1 cup water, reduce heat to very low, and cook, partly covered, at a low simmer for 1 hour.
Add stock and continue to simmer, stirring occasionally, until the meat begins to break apart, 1.5 to 2.5 hours. Remove from heat and, using a whisk or spoon, break the meat into very fine shreds. Serve, if desired, over
tagliatelle or other pasta.