This recipe is from Paul Turano, Executive Chef at Tryst Restaurant in Arlington. The subtle flavor and gamey texture of the boar is enhanced by slowly simmering the meat at a low temperature over a long period of time, allowing the flavors of the sauce to marry with the boar. Pair this dish with a good, northern style Côtes du Rhône.
- ¼ cup canola oil
- 3 cups diced mirepoix (onion, carrots & celery)
- 3 lbs. boar shoulder – medium diced
- 5 ea. garlic cloves, chopped fine
- 2 tbs. rosemary, rough chopped
- 2 tbs. thyme, rough chopped
- 1/2 tsp. hot pepper flakes
- 3 cups red wine
- 4 cups veal stock
- 1/2 can tomatoes; crushed by hand
- 1/2 cup slab bacon
- 2 ea. bay leaves
- Salt & pepper to taste
Boar Ragout Cooking Instructions
- Heat a large Dutch oven or roasting pan over high heat, adding the canola oil.
- Season the boar with salt and pepper and sear until browned. Work the meat in batches being careful not to crown the pan.
- Once all of the meat is browned add the mirepoix and sauté until tender and lightly browned.
- Add garlic until fragrant.
- Add rosemary, thyme and a pinch of hot pepper, until fragrant..
- Deglaze with veal stock, scraping out the sauté pan.
- Add the wine and remainder of the ingredients.
- Cover lightly and simmer for approximately 2 hours – or until meat is tender.
- 2 cups flour
- 1 egg (beaten)
- 10 oz. ricotta
- 1 tsp. salt
Cavatelli Cooking Instructions
- Pour the flour on a table or cutting board and make a well in the middle.
- Add the ricotta, salt, and beaten egg.
- Slowly pull all of the ingredients together with your hands and knead the dough for 2 – 3 minutes.
- Lightly flour and cover the dough with plastic wrap, then let it rest for at least an hour.
- Cut 2 oz. pieces of dough and roll into long dowels. Let dowels rest an additional hour after cutting.
- Cut each dowel into 1/2 inch pieces and cook in salted, boiling water for 10 minutes.
Toss the boar ragout with the cavatelli and sauté for a few minutes, allowing the pasta to absorb the ragout – serve with Pecorino Romano cheese.