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Wild Boar Ragu

Cold night, fire in the fireplace, glass of red wine...and a bowl of this ragu is perfection. The original recipe can be found in this blog post from Timothy Chandler on Grit Outdoors, along with other suggestions for wild boar recipes:

Wild boar offers a unique flavor profile that sets it apart from other meats. Its taste is often described as a cross between pork and beef, providing a juicy succulence that’s hard to find in other game meats. The meat of wild boar tends to be darker.
Despite being a type of wild pig, wild boar doesn’t taste exactly like the pork you might buy at the grocery store. It has a slightly gamier flavor, but this doesn’t mean it’s unpleasant. Instead, this gaminess gives the meat a distinct, flavorful taste.
Ever heard the phrase, “You are what you eat"? This definitely applies to wild boar. The diet of a wild boar also contributes to its unique taste. Since they consume a variety of roots, tubers, and other forage, their meat can have different flavors based on their diet. Some people describe the taste of wild boar as nutty and slightly sweet, while others note that it has natural, earthy flavors with nutty notes.
Wild boar is versatile and pairs well with a wide array of dishes. It’s fantastic when teamed with earthy flavors such as mushrooms, pumpkin, or beetroot, as well as cabbage or slaws, peppery stews, or fruity accompaniments.

Prep Time: Over Night
Cook Time: 2 1/2 hours
Serves 6


  • Tagliatelle  ·  1 pound 
  • Wild Boar shoulder roast or similar cut, cut into 1 inch pieces  ·  2 pounds 
  • Rosemary Sprigs, torn in half  ·  2 
  • Garlic, peeled  ·  8 cloves 
  • Red Wine, Dry  ·  3 cups 
  • Olive Oil  ·  6 tablespoons 
  • Carrots, small, chopped  ·  2 
  • Celery Stalks, small, chopped  ·  2 
  • White Onions, chopped  ·  2 
  • Vegetable Stock  ·  3 cups 
  • Canned Tomatoes, diced w/ liquid  ·  2 16oz. can 


  1. The night before you plan to make the ragu, put the wild boar pieces, rosemary, garlic, peppercorns, and enough wine to cover the meat in a bowl. Cover the bowl and refrigerate overnight.
  2. The next morning, discard the rosemary and garlic from the marinade. Strain the meat, reserving the wine for later.
  3. Heat the olive oil in the oven over medium-high heat until it shimmers. Add the chopped carrot, celery, and onion, sautéing until softened, about 3 to 5 minutes.
  4. Add the marinated meat to the pot. Cook, stirring frequently, until all the liquid released by the meat has evaporated and the meat is browned, about 10 to 15 minutes.
  5. Pour in the reserved wine, stirring frequently, and cook until the wine has evaporated, another 10 to 15 minutes. Add the canned tomatoes, breaking them up with a spoon, and 1 cup of stock. Reduce the heat to very low and simmer, partially covered, for 1 hour.
  6. Add the vegetable stock to the pot and continue to simmer, stirring occasionally, for 1,5 to 2,5 hours. The meat should begin to break apart and become tender.
  7. Remove the pot from the heat and use a whisk or spoon to shred the meat into very fine pieces.
  8. Cook pasta. When finished, combine pasta and shredded meat in a serving bowl and mix.

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