Boar ragù with lemon pangrattato
- March 2015
- Serves 6-8
- Hands-on time 40 min, simmering time 3 hours
The rich boar ragu is complemented by a zesty lemon pangrattato in this slow-cooked recipe.
- 24.2g (7.3g saturated)
- 25.7g (10.5g sugars)
For 8 servings
- Olive oil for frying
- 2 onions, sliced
- 3 celery sticks, chopped
- 6 carrots, chopped
- 4 garlic cloves, crushed
- 2kg free-range boar shoulder, diced (or use pork shoulder if you can’t find boar)
- 200g smoked pancetta, cubed or cut into small pieces
- 4 tbsp tomato purée
- 2 fresh thyme sprigs
- 4 fresh bay leaves
- 1 bottle (750ml) red wine
- 1.5 litres good quality beef stock
- 2 tsp caster sugar
For the lemon pangrattato
- 2 tbsp olive oil
- 150g fresh white breadcrumbs
- Large handful fresh flatleaf parsley
- Finely grated zest 1 lemon
- Fresh pappardelle, cooked according to the pack instructions
- Grated parmesan
- Heat a glug of oil in a large casserole. Add the onions, celery and carrots, then cook over a medium heat for 10 minutes or until the celery and carrots take on some colour and the onions begin to soften.
- Add the garlic, boar and pancetta and cook, stirring, for 5 minutes (the meat doesn’t need to brown but should just start to change colour). Add the tomato purée, thyme, bay leaves, 700ml of the wine, the stock and sugar. Bring to the boil, then turn down the heat, put the lid on and simmer for 3 hours or until the meat is very tender. Add a little water if the liquid reduces too much. Taste and season with salt and pepper.
- Meanwhile make the pangrattato. Heat the 2 tbsp olive oil in a medium frying pan. Add the breadcrumbs and gently toast until golden brown. Roughly chop the parsley and stir through the golden breadcrumbs with the lemon zest. Season with salt and pepper and set aside.
- When the meat has cooked, gently fork through it to tear it into smaller chunks. Remove the thyme sprigs and bay leaves, then stir through the rest of the wine. Serve with pappardelle, sprinkled with the pangrattato and grated parmesan.
Make the dish (without the pangrattato) up to 3 days in advance, then cover and chill – the flavours actually get better when they’re given time to develop. To serve, reheat and make the pangrattato as in step 3. Or freeze the cooled ragù for up to 3 months in a sealed container. Defrost, reheat, then finish the recipe from step 3.
A juicy chianti from Tuscany or dolcetto from Piedmont works best here, considering the zesty topping.
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