Try this Gnocchi with Wild Boar Ragu recipe, or contribute your own.
- salt
- garlic
- extra virgin olive oil
- black pepper
- onions
- parsley
- grated parmesan cheese
- red wine
- ingredients extra virgin olive oil1 tsp wild boa chopped garlic1 clove, crushed red wine4t bsp tomato passata2 jars salt black pepperfreshly ground parsley grated parmesan cheese gnocchi300 g
- extra virgin olive oil1 tsp wild boar500 g diced chopped garlic1 clove, crushed red wine4t bsp tomato passata2 jars salt black pepperfreshly ground parsley grated parmesan cheese gnocchi300 g
- extra virgin olive oil1 tsp
- wild boar500 g diced
- wild boar
- onions1 chopped
- garlic1 clove crushed
- red wine4t bsp
- tomato passata2 jars
- tomato passata
- black pepperfreshly ground
- gnocchi300 g
- gnocchi
- Carbohydrate 1122.17846999962 g
- Cholesterol 1496.8733333304 mg
- Fat 54.187138332377 g
- Fiber 0.274533331507808 g
- Protein 232.648143332022 g
- Saturated Fat 7.97333149942218 g
- Serving Size 1 1 recipe (2074g)
- Sodium 567.62883328226 mg
- Sugar 1121.90393666811 g
- Trans Fat 15.7606671666072 g
- Calories 5981 calories
Step-by-step
- Heat extra virgin olive oil in a pan.
- Add chopped onions and crushed garlic clove, then sauté until translucent.
- Add the diced wild boar and brown it on all sides.
- Pour in the red wine and let it reduce.
- Stir in the tomato passata, season with salt and freshly ground black pepper, and simmer until the meat is tender.
- Cook the gnocchi in boiling salted water until they float to the surface.
- Drain the gnocchi and toss them into the wild boar ragu.
- Serve hot, garnished with freshly chopped parsley and grated parmesan cheese.
The Meat and the Sauce
Wild boar brings a lean, robust character that requires long, slow simmering to tenderize the muscle fibers properly. Brown the diced meat in batches over medium-high heat to build deep fond without crowding the pan. Deglace thoroughly with red wine, scraping the bottom to release those browned proteins into the tomato passata.
Equipment and Workarounds
A heavy cast-iron Dutch oven distributes heat evenly, preventing the rich sauce from scorching during its extended cook time. If a Dutch oven is unavailable, use a heavy-bottomed stockpot paired with a heat diffuser ring on the burner. Maintain a gentle bubble rather than a vigorous boil to keep the meat from drying out before the sauce reduces.
Serving and Storing
Boil the gnocchi in heavily salted water until they float to the surface plus an additional sixty seconds. Leftover ragu improves overnight as the flavors meld in the refrigerator; store it airtight for up to three days before reheating and tossing with freshly boiled pasta.
