Wild Boar Bolognese with Wild Mushrooms & Penne
Bolognese sauce is one of the classic Italian applications for this flavorful wild meat. So much so that we already have several different takes on it, all of which are delicious.
This recipe makes twice as much sauce as you’ll need for 4-6 servings, so you can either double the pasta to feed a crowd or freeze the rest.
Ingredients: Makes 4-6 Servings
2lbs Ground Wild Boar
0.6oz of Dried Porcini Mushrooms
1 medium Carrot, finely diced
1 medium Onion, finely diced
1 medium Celery Rib, finely diced
1 tbsp minced Fresh Rosemary
3oz Pancetta, finely diced
2 Bay Leaves
¼ cup Olive Oil
1 cup Dry White Wine
20oz canned Fire Roasted Whole Tomatoes
2 cups low/no sodium Pork or Chicken Stock
3 cloves Garlic, minced
1 cup Heavy Cream
½ cup grated Parmigiano Reggiano Cheese
1 tsp Red Chile Flakes
Salt & Pepper
Pasta (we used 2 boxes of Filotea Pennette)
Grated Parmigiano Reggiano Cheese
1. Rehydrate the Porcinis (how to rehydrate mushrooms).
2. Get the olive oil hot in a stock pot. Add the carrot, celery, pancetta and bay leaves, 1 tsp salt & black pepper to taste.
3. Saute for 15 minutes, until the vegetables brown and all the fat is rendered from the pancetta.
4. Mince the hydrated porcini (reserve the soaking liquid) & add the pieces to the sautéing vegetables along with the garlic and rosemary.
5. Once the vegetables have browned, crumble in the ground wild boar & brown the meat, stirring occasionally & breaking up chunks.
6. Deglaze the pot with the white wine. Add the reserved porcini soaking liquid.
7. Add the canned tomatoes (un-drained) with the chicken stock & a half teaspoon of salt (if using high sodium chicken stock, use less salt).
8. Bring the liquid to a boil, reduce the heat to a simmer. Put a lid on the pot, and simmer for at least an hour.
9. Remove the lid, turn up the heat, and simmer to thicken the sauce to your desired consistency.
10. Remove the bay leaves & add the heavy cream.
11. Cook your pasta in salted water according to the manufacturer’s instructions, but remove it from the water while it’s still very al dente.
12. Pour half of the Bolognese sauce into a smaller pot. Stir in the ½ cup of Parmigiano Reggiano cheese. Add the al dente pasta and finish cooking it in the sauce.