Wild Boar Ragu

Description

Ragù di Cinghiale is the very essence of inland Tuscan cuisine and hunting tradition. It is a robust sauce with a wild and enveloping character, capable of transforming a pasta dish into an intense gastronomic experience. Wild boar meat is distinguished by being very lean and tough, requiring careful preparation to tame its intensity:

• The Taste: It is a definite “forest” flavor, much deeper than the common pork ragout.

• Marinating: Before cooking, the meat is often left to marinate in red wine with herbs (juniper berries, bay leaves, black pepper and cloves) to soften the fibers and mitigate the “iron” note of the game.

• The Cooking: This is a ritual that requires patience. The sauce must cook on a very slow fire for several hours, until the meat almost completely falls apart, blending with the tomato and sautéed meat.