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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Angela's Italian Organic Oregano
Servings: 4 to 6
1 large Spanish onion, chopped
2 tablespoons extra virgin olive oil
2 pounds boneless wild boar meat, cut for stew
1 can chopped tomatoes
3 bay leaves
1 cup red wine
5 cloves garlic, crushed
3 dried chili peppers, crushed
1 cinnamon stick
5 cloves
3 sun-dried tomatoes
3 anchovies or 1 teaspoon anchovy paste
fresh or dried oregano, basil, and sage
1 tablespoon red wine vinegar
salt and black pepper to taste
pasta, pappardelle or fettuccine
grated Pecorino cheese
In a large cast-iron pot, sauté the onion in olive oil until translucent. Add and cook the boar 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 ragu 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.