Polenta con Ragù di Cinghiale (Polenta with Wild Boar Ragù)

Wild boar ragù

• 2 tbsp Extra virgin olive oil
• 1 medium Carrot
• 2 pieces Celery
• 1 medium Yellow onion
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 700 g Wild boar
• 250 ml Red wine
• 800 g Canned chopped tomatoes
• 400 ml Vegetable stock
• 2 sprigs Fresh rosemary
• 2 pieces Bay leaves

Polenta and finish

• 250 g Maize flour
• 60 g Parmesan

1. Finely dice the carrot, celery and onion. Season the wild boar with 1 tsp of the fine sea salt and the black pepper.
2. Heat the extra virgin olive oil in a dutch oven over medium heat. Add the carrot, celery and onion with the remaining 1 tsp salt, and cook for 8 to 10 minutes until softened and lightly golden.
3. Add the wild boar and cook for 8 to 10 minutes, breaking it up and stirring, until it has lost its raw colour and begins to brown. Pour in the red wine and simmer for 5 to 7 minutes until reduced by about half.
4. Stir in the canned chopped tomatoes and vegetable stock, then add the rosemary and bay leaves. Bring to a gentle simmer, cover slightly ajar, and cook for 90 minutes, stirring occasionally, until the ragù is rich and the meat is tender.
5. When the ragù has about 25 minutes left, bring 1 litre water to the boil in a saucepan and whisk in the maize flour in a steady stream. Reduce to low and cook for 20 to 25 minutes, stirring often, until thick and creamy.
6. Remove the rosemary and bay leaves from the ragù, then taste and adjust seasoning with a little more fine sea salt and black pepper if needed. Stir the parmesan into the polenta until melted and glossy.
7. Spoon the polenta into warm bowls and ladle the wild boar ragù over the top. Finish with a little extra parmesan if you like, and serve straight away.

Made this recipe? Rate it — a comment is optional.