👨‍🍳 조리법

1. 1

   In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Brown the wild boar cubes in batches, ensuring not to overcrowd the pot. Remove meat and set aside.

   💡 전문가 팁: Browning the meat develops deep flavor.
2. 2

   Add chopped onion, carrots, and celery to the pot. Sauté until softened, about 8-10 minutes.

3. 3

   Add minced garlic and tomato paste, cooking for another minute until fragrant.

4. 4

   Pour in the red wine and scrape the bottom of the pot to deglaze. Let it simmer and reduce by half.

5. 5

   Return the browned wild boar to the pot. Add crushed tomatoes, broth, bay leaves, rosemary, and thyme. Season with salt and pepper.

   💡 전문가 팁: Tie herb sprigs together with kitchen twine for easy removal.
6. 6

   Bring the sauce to a simmer, then reduce heat to low, cover, and cook for at least 2.5 to 3 hours, or until the wild boar is very tender. Stir occasionally and add more broth if needed.

   💡 전문가 팁: Low and slow cooking is key for tender wild boar.
7. 7

   About 30 minutes before the ragu is done, prepare the polenta. Bring 1.5 liters of water or a mix of water and milk to a boil in a large saucepan. Gradually whisk in the cornmeal.

8. 8

   Cook the polenta, stirring frequently, until thick and creamy, about 20-25 minutes. Season with salt.

9. 9

   Remove herb sprigs and bay leaves from the ragu. Adjust seasoning if necessary.

   💡 전문가 팁: Taste and adjust salt and pepper before serving.
10. 10

    Serve the creamy polenta topped with the rich wild boar ragu. Garnish with grated Parmesan cheese.