If you’re ever travelling in Tuscany, it’s well worth trying one of the true Tuscan classics, Ragu di Cinghiale, or wild boar ragu. For those who’ve already tried it, it is usually the stand-out dish that will remain long in the memory. And in Italy, that’s really saying something!
Our Italian office is situated close to the Tuscan border in the Appenines where the wild boar roam freely and this dish is one of our staples!
Rosalia and Piero Caruso at La Cucina in Castelfiorentino near Siena have recreated this wild boar ragu from an ancient Tuscan recipe. It is produced in limited quantities using the very finest and freshest ingredients with a high meat content from the best cuts.
Wild boar is a particularly lean meat which is rich in protein and low in cholesterol. It has a distinctive flavour which is quite sweet, mildly gamey with a good hint of nuttiness (from foraging for acorns in the Tuscan oak forests of the Appenines).
The flavour is perfectly accented with spice from the delicious ragu which is prepared with a traditional base of extra-virgin olive oil, red Tuscan IGT wine (Tuscan reds are particularly suited to this job), chopped tomatoes, red onion, celery, carrots, parsley and Tuscan herbs and spices. It contains no preservatives or artificial additives.
A feature of this range of sauces is their long, very slow cooking. The meat is gently simmered until it is fall-apart tender and has released all its flavours and aromas into the thick sauce. It is hearty and robust so you only need to coat the pasta with it (see our cooking tip below).
|HOW TO USE – SUGGESTIONS
The ragu only requires heating and it’s ready to receive the pasta.
The classic pasta for Tuscan wild boar ragu is Pappardelle. Other long pasta like tagliatelle, Bucatini, Linguini or Spaghetti also work well. Try it on green Tagliatelle for a touch more originality!
Delicious served over polenta.
Wild boar ragu pairs perfectly with truffles. Either shave some fresh over when serving or add a little truffle or butter while heating.
Works well on crostini or small pieces of toasted bread.
Can be used as a risotto sauce.
It is so thick and tasty it makes a great topping for crostini or thick crusty bread.
Garnish with freshly grated 24 month parmesan cheese.
Serve with a Chianti DOCG Riserva.
Extend the sauce by adding a couple of tablespoons of the pasta cooking water and a tablespoon of extra-virgin olive oil. Remember Italians don’t smother the pasta in mountains of sauce and that’s why the quality of the pasta is so important. The sauce can be extended further by adding a little red wine and/or a touch of tomato passata.
Chopped tomatoes, wild boar, extra-virgin olive oil, red onions, white wine, celery, parsley, salt and pepper.
Long life product. Once opened, keep in fridge and consume within 10 days.