The Ragu To End All Other Ragus

Meat Ragu' is one of the most wholesome sauces in the Italian Culinary Universe. With its meaty earthyness it goes wonders with home made tagliatelle or pappardelle.

This recipe that can be adapted to also for spear ribs, uses wild boar. Wild boar is typically consumed in the regions of central Italy, in Tuscany and Umbria and this is my take of this classic sauce.

I find this sauce to be the perfect balance of flavours that will yield a total crowd pleaser! So go get yourself some meat and let's Get Cooking!

WARD WINNING EXTRA VIRGIN OLIVE OIL - ORDER NOW NEW HARVEST! SHIPS GLOBALLY

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INGREDIENTS:
For the Marinate: 12-24h
1 Bottle of full bodied Red Wine
Mix of Herbs: Rosemary, Sage, Garlic, Bay Leaves

For the Sauce: 4h cooking time
500g Wild Boar
1 Large Carrot
1 Large Celery Stick
1 Large Onion
3 Cans of Tinned Tomatoes
Glass of Red Wine

COOKING EQUIPMENT, PASTA'S AND OTHER INGREDIENTS I USE

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[GalleyoftheSun]

Great episode! That looks absolutely amazing! Loved the detailed explanations also! Thanks for sharing!