Happy Wednesday! Let’s celebrate the middle of the week with some hearty, juicy Wild Boar Bolognese, shall we? Here is episode #2. Stay tuned for many more cooking/how-to/DIY episodes you’ll be seeing here on this site.
As always I’d love your feedback and questions in the comments section below. It is a work in progress, and like a freshly harvested pheasant, it will get better with time.
Stay hungry my friends.
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- 1 stalk celery
- 1 small white onion
- 1 carrot, peeled
- 2 tablespoons grapeseed oil
- 2 pounds ground wild boar
- Salt and pepper
- 1 tablespoon tomato paste
- 2 cloves garlic, minced
- 1 bay leaf
- ½ cup red wine
- ¼ cup marsala
- 4 cups crushed tomatoes
- 1 pound pasta, cooked according to package instructions
- 6 fresh basil leaves, torn
- 1 tablespoon fresh oregano leaves
- In a food processor, combine the celery, onion and carrot and blend finely. Set aside.
- In a large heavy bottomed pot over medium flame, heat the oil. Add the meat and brown it for about 10 minutes until cooked and releasing its juices. Sprinkle with salt and pepper.
- Add the vegetable mixture and sweat further until softened, about another 10 minutes.
- Add the tomato paste, garlic, and bay leaf, and stir.
- Deglaze the pan with red wine and Marsala. scrape up the bottom of the pan with a wooden spoon to distribute the flavor.
- Add the crushed tomatoes and bay leaf, stir and partly cover. Let simmer over low heat for 30 minutes.
- Serve over your favorite pasta or rice and garnish with fresh basil and oregano leaves.