{"id":3994,"date":"2019-02-26T07:48:13","date_gmt":"2019-02-26T15:48:13","guid":{"rendered":"http:\/\/www.pkenagy.com\/blog\/?p=3994"},"modified":"2019-02-26T07:48:13","modified_gmt":"2019-02-26T15:48:13","slug":"wild-boar-ragu","status":"publish","type":"post","link":"https:\/\/www.pkenagy.com\/blog\/wild-boar-ragu\/","title":{"rendered":"Wild Boar Ragu"},"content":{"rendered":"\n<p>Ragu Ingredients:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>2 carrots, coarsely chopped<\/li><li>2 celery ribs, coarsely chopped<\/li><li>2 onions, coarsely chopped<\/li><li>3 cans chopped tomatoes with liquid<\/li><li>Extra-virgin olive oil<\/li><li>1 boneless wild boar shoulder, cut into1\/2-inch chunks (about 3 pounds)<\/li><li>Kosher salt<\/li><li>5 bay leaves<\/li><li>1 bundle fresh thyme<\/li><li>Stock or water as needed<\/li><li>Grated Parmigiano, for sprinkling<\/li><li>Olive oil for finishing<\/li><\/ul>\n\n\n\n<p>Marinade Ingredients:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1 sprig rosemary, torn in half<\/li><li>4 cloves garlic, peeled<\/li><li>2 cups Chianti or other red wine, or as needed<\/li><\/ul>\n\n\n\n<p>Preparation:<\/p>\n\n\n\n<p>Step 1<br>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.<br> Step 2<br> Discard the rosemary and garlic. Drain the meat in a<br> strainer set over a bowl, reserving the wine. In a Dutch oven<br> 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. Saut\u00e9 until softened, 3 to 5 minutes.<\/p>\n\n\n\n<p>Step 3<br> 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,<br> 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.<\/p>\n\n\n\n<p>Step 4<br> 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<br> tagliatelle or other pasta.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ragu Ingredients: 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 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-3994","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.pkenagy.com\/blog\/wp-json\/wp\/v2\/posts\/3994","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.pkenagy.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pkenagy.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pkenagy.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pkenagy.com\/blog\/wp-json\/wp\/v2\/comments?post=3994"}],"version-history":[{"count":4,"href":"https:\/\/www.pkenagy.com\/blog\/wp-json\/wp\/v2\/posts\/3994\/revisions"}],"predecessor-version":[{"id":3999,"href":"https:\/\/www.pkenagy.com\/blog\/wp-json\/wp\/v2\/posts\/3994\/revisions\/3999"}],"wp:attachment":[{"href":"https:\/\/www.pkenagy.com\/blog\/wp-json\/wp\/v2\/media?parent=3994"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pkenagy.com\/blog\/wp-json\/wp\/v2\/categories?post=3994"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pkenagy.com\/blog\/wp-json\/wp\/v2\/tags?post=3994"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}