Wild Boar Ragù

Wild Boar Ragù
Wild Boar Ragù
Editor's note: The recipe and introductory text below are from I Like Food, Food Tastes Good: In the Kitchen with Your Favorite Bands by Kara Zuaro. The Violent Femmes from Brian Ritchie. If adolescence had an official soundtrack, it would be provided by the Violent Femmes. Brian Ritchie's acoustic bass line has no doubt rocked your teenage dance parties, and now he's going to up the ante at your next dinner soirée. "My strategy is to eat food at a restaurant and then try to guess how they made it. Then I add my own ideas," Brian explains. "I used to live in Italy, and this is my version of something I had in Florence. This recipe is as good as what you'd get there." I picked up some wild boar from New York's Citarella Fine Foods, but I had to place an order a few days in advance, and the smallest amount they would sell me was a whopping five pounds of meat. Fortunately, this deeply flavorful stew is something I'll be happy to make again (half the boar is still in my freezer) — but if you don't have easy access to wild boar, try another type of meat, as Brian suggests below. "Ragù is a winter dish characterized by meat and tomatoes. It is traditional to cook it all day, adding more liquid if it starts to dry out. Italians use fresh tomatoes in the summer and canned in winter. Making a ragù is like playing jazz. You have to be creative, tasteful, and able to adapt to the circumstances. The beauty of ragù is that everybody is free to develop their own. Aside from meat and tomatoes, you can basically add whichever other spices and ingredients appeal to you. If you don't want wild boar, substitute any other meat you like — lamb, pork, veal, beef, or venison. I have made this dish with all of those depending on availability and what looks good at the butcher. Note: I do not use a recipe or exact quantities when I cook. These quantities are just to give you a rough idea. Adjust to your own taste." —Brian Ritchie
  • Preparing Time: -
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  • Served Person: Makes 4 to 6 servings
Italian Cheese Dairy Fish Garlic Herb Onion Pasta Pepper Tomato Sauté Dinner Peanut Free Tree Nut Free Soy Free
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 cup red wine
  • salt and black pepper to taste
  • 3 bay leaves
  • 1 cinnamon stick
  • 1 can chopped tomatoes
  • 5 cloves garlic, crushed
  • 5 cloves
  • n/a
  • 1 large spanish onion (chopped)
  • 2 pounds boneless wild boar meat (cut for stew)
  • 3 dried chili peppers (crushed)
  • 3 sun-dried tomatoes
  • 3 anchovies or 1 teaspoon anchovy paste
  • fresh or dried oregano, basil, and sage
  • pasta (pappardelle or fettuccine)
  • grated pecorino cheese (parmigiano is an acceptable substitute, but pecorino, being sheep cheese, complements game)

My Wild Boar Ragù Adventure: A Culinary Journey Inspired by the Violent Femmes

As a busy professional woman, juggling a demanding career and a desire for delicious, home-cooked meals can feel like a constant balancing act. Finding the time to create something truly special often feels like a luxury, but recently I discovered a recipe that not only tantalized my taste buds but also resonated with my appreciation for a bit of rock and roll history.

I stumbled upon this wild boar ragù recipe while browsing through a cookbook featuring recipes from my favorite musicians – a true serendipitous find! The recipe, created by Brian Ritchie of the Violent Femmes, immediately captured my attention. The idea of a rich, hearty stew, perfect for a chilly evening, combined with the intriguing backstory of a recipe inspired by the band's time in Italy, was enough to pull me in. And let's be honest, anything with "wild boar" in the title instantly elevates a dish to gourmet status in my book!

The initial challenge was sourcing the wild boar itself. My local butcher didn't stock it, so I had to venture to a more specialized store, but the effort was completely worth it. The rich, intense flavor of the meat was unlike anything I'd tasted before. The recipe itself was incredibly adaptable; Brian's notes emphasized creativity and the freedom to adjust ingredients to your taste. This appealed to my experimental side and gave me the confidence to substitute or add ingredients based on my personal preference and what I already had in my pantry. The simmering process was the true heart of the recipe, a time for me to step back, relax, and let the aromas infuse the kitchen.

I loved how the process felt like a ritual. The slow simmering, the occasional stirring, and the gradual transformation of the ingredients into a deeply flavorful and tender stew were all part of the process. The recipe wasn't just about cooking a meal; it was about creating a sensory experience. The aroma of the simmering ragù, the sound of it bubbling gently on the stove, and the anticipation of the final taste were all part of the magic.

The end result was absolutely breathtaking. The meat was incredibly tender, practically melting in my mouth, and the sauce was rich and complex, with a depth of flavor that only comes from long, slow cooking. The addition of the sun-dried tomatoes, anchovies (I used anchovy paste – a wonderful shortcut!), and fresh herbs elevated the dish to a whole new level. Served over perfectly cooked pasta and topped with a generous grating of pecorino cheese, it was a meal fit for a king (or a queen!), and it certainly felt like a well-deserved treat after a long day.

This wild boar ragù isn't just a recipe; it's a story. It's a testament to the power of culinary creativity and the beauty of simple, yet deeply satisfying food. It's a dish that allowed me to connect with a piece of musical history and indulge in a truly unforgettable culinary experience. And that, my friends, is a far cry from my usual quick weeknight meals. It reminded me that even in the midst of a busy life, taking the time to create something special, something truly delicious, is worth every moment.

The most delightful aspect of this entire experience was the unexpected twist of discovering a new artist while embarking on this culinary adventure. The Violent Femmes, a band whose music I'd only vaguely known, now hold a special place in my heart, their tunes resonating with every bite of this extraordinary ragù. This dish, this recipe, this experience is more than just food; it is a complete sensory immersion – a culinary journey to savor.

So, whether you're a seasoned cook or a kitchen novice, I highly recommend trying this recipe. Embrace the process, let the rich flavors unfold, and enjoy the journey as much as you enjoy the destination. And maybe, just maybe, you'll discover a new favorite band along the way.

Step-by-step

    • In a large cast-iron pot, sauté the onion in olive oil until translucent.
    • Add the boar meat and brown. (That is, cook the meat over high heat, turning frequently, just until it's cooked on the outside.)
    • Add the canned tomatoes and the bay leaves.
    • Add the wine.
    • Gradually add the garlic, dried chili, cinnamon stick, cloves, sun-dried tomatoes, anchovies (or anchovy paste), oregano, basil, sage, red wine vinegar, and salt and black pepper to taste.
    • Simmer on low on the stovetop with the lid of the pot slightly ajar, and stir occasionally for at least two hours — or longer if possible. The longer you simmer this, the more tender the meat will become. The ragù is ready to eat when the meat has totally fallen apart and most of the liquid has been absorbed by the meat. Take out the cinnamon stick and bay leaves before serving.
    • Serve over the pasta and top with grated cheese. Accompany with some crusty peasant bread and a good red wine, preferably a strong Italian, like Amarone or Barolo. Mangia!
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