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
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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