Wild Boar Ragu with Pasta

Mount Monument’s cellar door and restaurant is open Friday – Sunday, see website for full details.

Prep: 15 minutes / Bake: 3 hours / Serves: 4

Ingredients

2kg – Boneless Wild Boar or Pork Shoulder

200g – Diced Onion

100g – Diced Celery

100g – Diced Carrot

2 cloves – Crushed Garlic

200mL – Red Wine

20g – Tomato Paste

500g Vegetable Stock

500g Crushed Tomato

1 tsp – Chopped Rosemary

1 tbsp – Chopped Thyme

1 1bsp – Chopped Parsley

Salt & Pepper

1 box – Rigatoni or your favorite noodle

Method

Dice the wild boar or pork into large cubes, season with salt and pepper

Sear the wild boar or pork in a hot pan with oil til lightly browned on all sides

Remove meat from pan and add onion, celery, carrot. cook on low heat for 10 minutes or until soft

Add garlic, rosemary, thyme, tomato paste, cook for 2 more minutes

Add red wine, crushed tomato, and vegetable stock

Bring the sauce to a simmer and add the meat back in

Cook covered on very low heat, for 2-3 hours or until meat is almost falling apart

Cook rigatoni or your favorite noodle in salted water, drain

In a pan saute noodles with some of the cooking liquid until it becomes thick and saucey

Plate noodles and garnish with pieces of meat

Top with chopped parsley and parmesan, or your favorite cheese and local olives