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Polenta con Sugo di Cinghiale Sammarinese
A hearty and flavorful dish featuring creamy polenta served with a rich wild boar ragu, slow-cooked to perfection with San Marinese herbs and red wine, offering a taste of traditional mountain cuisine.
đ§ Ingredienser
- 1 kg Wild Boar Meat(cubed)
- 300 g Yellow Cornmeal (Polenta)
- 1 large Onion(finely chopped)
- 2 medium Carrots(finely chopped)
- 2 medium Celery Stalks(finely chopped)
- 3 cloves Garlic(minced)
- 2 tbsp Tomato Paste
- 800 g Crushed Tomatoes
- 250 ml Dry Red Wine
- 500 ml Beef or Game Broth
- 2 Bay Leaves
- 1 sprig Fresh Rosemary
- 2 sprigs Fresh Thyme
- 4 tbsp Extra Virgin Olive Oil
- to taste Salt
- to taste Black Pepper(freshly ground)
- for serving Parmesan Cheese
đšâđł Instruktioner
- 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.
đĄ Proffstips: Browning the meat develops deep flavor. - 2
Add chopped onion, carrots, and celery to the pot. Sauté until softened, about 8-10 minutes.
- 3
Add minced garlic and tomato paste, cooking for another minute until fragrant.
- 4
Pour in the red wine and scrape the bottom of the pot to deglaze. Let it simmer and reduce by half.
- 5
Return the browned wild boar to the pot. Add crushed tomatoes, broth, bay leaves, rosemary, and thyme. Season with salt and pepper.
đĄ Proffstips: Tie herb sprigs together with kitchen twine for easy removal. - 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.
đĄ Proffstips: Low and slow cooking is key for tender wild boar. - 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
Cook the polenta, stirring frequently, until thick and creamy, about 20-25 minutes. Season with salt.
- 9
Remove herb sprigs and bay leaves from the ragu. Adjust seasoning if necessary.
đĄ Proffstips: Taste and adjust salt and pepper before serving. - 10
Serve the creamy polenta topped with the rich wild boar ragu. Garnish with grated Parmesan cheese.
đĄ Proffstips
- âWild boar can be tough, so long, slow cooking is essential.
- âIf wild boar is unavailable, pork shoulder or beef chuck can be substituted, though the flavor will differ.
- âFor a smoother polenta, stir more vigorously during cooking.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a pinch of cinnamon or nutmeg to the ragu for warmth.
- Stir some grated cheese into the polenta before serving.
- Serve the ragu over pasta instead of polenta.