Wild Boar Ragù with Cacio e Pepe Polenta
by
Gabe Bertaccini
A deeply traditional Tuscan ragù, slow-cooked with aromatics, wine, and a gentle finish of milk, served over broiled cacio e pepe polenta for a rich, comforting Sunday meal.
Prep Time:
25 Minutes
Cook Time
2 Hours 30 Minutes
Serves:
4 Servings
Level:
Intermediate
Nonna’s Ragù
1 lb ground wild boar
½ lb Italian sausage (or pancetta or ground prosciutto)
2 tbsp extra-virgin olive oil
1 small yellow onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
2 cloves garlic, crushed
2 tbsp tomato paste
1 cup dry red wine
1½ cups crushed tomatoes or passata
¾–1 cup water or light stock
½ cup whole milk, warmed
1 bay leaf
1 sprig rosemary
1 tsp juniper berries (optional)
Kosher salt and black pepper
Pinch nutmeg (optional)
Cacio e Pepe Polenta
1 cup coarse polenta
4 cups water (or water + milk)
1 tsp kosher salt
1½ cups Pecorino Romano
½ cup Parmigiano Reggiano
1½ tsp black pepper
3 tbsp unsalted butter
Ingredients
Ragù
Step 1: Heat olive oil in a heavy pot. Cook sausage/pancetta until lightly browned.
Step 2: Add onion, carrot, celery with salt; cook until soft and fragrant.
Step 3: Add garlic and tomato paste; cook briefly.
Step 4: Add ground wild boar, season, and brown gently.
Step 5: Deglaze with red wine and reduce by half.
Step 6: Add tomatoes, water/stock, bay leaf, rosemary, juniper.
Step 7: Simmer gently, uncovered, about 1½ hours.
Step 8: Stir in warmed milk and nutmeg; cook 20–30 minutes more until silky.
Step 9: Remove herbs and adjust seasoning.
Polenta
Step 1: Bring water (or water + milk) to boil; add salt.
Step 2: Whisk in polenta; cook on low, stirring, until tender.
Step 3: Stir in butter, cheeses, and pepper.
Step 4: Spread into buttered ovenproof dish; top with butter and Parmigiano.
Step 5: Broil until golden and crisp.
Instructions
Serve the ragù over polenta and share, family style.