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Wild Boar Bolognese
Hearty, rustic, and rich — this twist on classic bolognese uses wild boar for deeper flavor without losing that comforting soul. Serve over pappardelle or rigatoni, and sprinkle with fresh parsley and Parmesan.
by
Fossil Farms
Ingredients
- 1 lb Fossil Farms Ground Wild Boar
- 1 tsp olive oil
- 1 medium carrot, chopped
- 1 small onion, chopped
- 3 cloves garlic, minced
- ¾ tsp dried oregano
- ⅛ tsp crushed red pepper (or to taste)
- ½ cup dry white wine
- 1 (28 oz) can plum tomatoes, drained & chopped
- 1 cup reduced-sodium (or no-salt) chicken broth
- 1 cup reduced-fat milk
- 2 tbsp all-purpose flour
- ¼ cup fresh parsley, chopped (plus extra for garnish)
- Salt & freshly ground black pepper, to taste
- Pasta of your choice (to serve)
- Grated Parmesan (for serving)
- Cook time
- 1 hour
Instructions
- Brown the boar. In a large pan over medium heat, add olive oil and the ground wild boar. Cook until browned, breaking it apart with a wooden spoon or spatula.
- Add vegetables. Stir in the carrot and onion and sauté until vegetables soften and become aromatic (~4 minutes).
- Aromatics. Add garlic, oregano, and crushed red pepper; sauté ~1 minute, stirring constantly.
- Deglaze. Pour in the white wine, increase heat to high, and cook until the wine is mostly evaporated (about 4–5 minutes).
- Tomatoes & simmer. Add the chopped tomatoes, reduce heat to low, cover, and simmer, stirring occasionally, until the sauce has thickened (≈30 minutes).
- Add broth. Stir in chicken broth and return to a simmer.
- Milk & flour mixture. While sauce simmers, whisk together milk and flour in a small bowl.
- Thicken. Once the sauce is simmering again, pour in the milk-flour mixture, stirring until the sauce thickens further (about 5 minutes).
- Finish. Stir in ¼ cup chopped parsley; season with salt and pepper to taste.
- Cook pasta. Meanwhile, cook pasta according to package instructions until al dente.
- Serve. Toss pasta with sauce, plate, and top with more parsley and freshly grated Parmesan.
