Photo: Gabriel Gurrola
Wild Boar Ragu Recipe
12 ingredients
10 cups
openrecipes
Frank De Carlo, chef at Peasant in New York City, turns to this wild boar ragu, served with ricotta gnocchi, when he has a hungry crowd to please. The ragu has...
Estimated Nutrition (whole recipe, rough)
501
Calories
30g
Protein
29g
Fat
25g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Wild Boar | not in our table | 0 |
| Veal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds boneless wild boar shoulder, cut into large chunks
- 1 large carrot, small dice (about 1/2 cup)
- 2 ribs celery, small dice (about 1/2 cup)
- 1 medium yellow onion, small dice
- 4 medium garlic cloves, crushed
- 1 medium fresh bay leaf
- 3 fresh thyme sprigs
- 1 cup hearty Italian red wine, such as Sangiovese
- 5 tablespoons extra-virgin olive oil
- 1 (14.5-ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 2 cups low-sodium beef broth, or brown veal stock
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes