Ragù di Cinghiale

Ragù di Cinghiale is a rich and flavorful wild boar ragù that embodies the rustic essence of Italian cuisine. Perfect for a midnight feast, this high-protein dish is paired beautifully with pasta or polenta.

Ingredients

• Wild boar meat - 400 grams, ground
• Olive oil - 2 tablespoons
• Onion - 1 medium, finely chopped
• Carrot - 1 medium, finely chopped
• Celery - 1 stalk, finely chopped
• Garlic - 2 cloves, minced
• Red wine - 150 ml
• Crushed tomatoes - 200 grams
• Bay leaf - 1
• Rosemary - 1 sprig
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Parmesan cheese - 30 grams, grated (for serving)

Steps

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the chopped onion, carrot, and celery, and sauté until softened, about 5-7 minutes.
3. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Add the ground wild boar meat to the pan, breaking it up with a spoon, and cook until browned, about 8-10 minutes.
5. Pour in the red wine and let it simmer for 5 minutes, allowing the alcohol to evaporate.
6. Add the crushed tomatoes, bay leaf, rosemary, salt, and black pepper to the pan, stirring to combine.
7. Bring the mixture to a boil, then reduce the heat to low and cover the saucepan.
8. Let the ragù simmer gently for 60 minutes, stirring occasionally, until the sauce thickens and the flavors meld.
9. Remove the bay leaf and rosemary sprig before serving.
10. Serve the ragù over pasta or polenta, and sprinkle with grated Parmesan cheese.

Nutrition

• Calories: 520
• Protein: 38 g
• Carbs: 18 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 90 mg
• Total Fat: 30 g
• Saturated Fat: 8 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in vitamins and minerals from vegetables, promoting overall health.

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