Following on from my previous post. The next stage of my wild boar cooking extravaganza. Conchiglie grandi stuffed with wild boar ragu.
A ragu made with wild boar is gorgeous, a rich sauce which you don’t need much of. Begin with a classic soffritto and then gently braise with the marinating ingredients, orange peel and rosemary.
It must cook very slowly until the meat begins to fall off the bone. Ease the meat off the bone with a fork, return it to the sauce with the concentrated tomato paste and vegetable stock/wine and braise it a little longer until it begins to fall apart.
Boil the conchiglie grandi in plenty of salted water (per cooking instructions on the packet), drain and fill the conchiglie with the ragu. Cover with plenty of grated parmesan cheese, and a little lemon zest and put under the grill for a few minutes until melted and golden😁.
Wild Boar Ragu
- 500 g wild boar meat from the shoulder or leg. I had 1.5K meat on the bone to produce 500g of meat If you are using meat off the bone, cut into l4-5cm chunks.
- 3 cloves grated garlic
- 1 large carrot (grated)
- 1 branch celery (finely chopped)
- 1 onion finely chopped
- 1 3x2cm strip of orange peel
- 1 tbsp concentrated tomato paste
- 500 ml vegetable stock
- salt and freshly ground black pepper
- olive oil
- grated parmesan and lemon zest to serve
- 600 ml red wine
- 1 sprig rosemary
- 5 peppercorns
- 3 all spice berries
- 1 bay leaf
- Put the meat in a non-metallic bowl with the marinade herbs and cover it with red wine. Leave sealed overnight in the fridge.
- Strain the meat, discarding all the herbs except the rosemary and the wine.
- Saute the carrots, celery, garlic and onions in olive oil until soft – around 5 minutes. Add the wild boar and brown on all sides. Add the orange peel and all the wine marinade, including the rosemary. Bring to a boil and then simmer with the lid half on until the meat starts to fall off the *bone. Add more wine or stock if necessary. About 1-1½ hours.
- Remove from the heat, using a fork to pull the meat away from the bone. Return the meat to the sauce. Add a tablespoon of concentrated tomato sauce and 1-2 cups of vegetable stock.
- Simmer very gently, with the lid off, until the meat falls apart. Adding more stock or wine when necessary. Season with salt and pepper.
- To fill conchiglie grandi, boil the pasta in plenty of salted water (per cooking instructions on the packet), drain and fill with the ragu. Cover with plenty of grated parmesan cheese, and a little lemon zest and put under the grill for a few minutes until melted and golden.
- Or serve as a topping to pappardelle, or your favourite pasta.