Earlier this month, Vic presented a live cooking demonstration for the New Jersey Food and Wine Festival! Get the full recipe here and watch a video of Vic’s live cooking demo.
Ragu di Cinghiale
Ingredients
- 2lbs cubed cinghiale
- 16 ounce crushed Italian tomato
- 4 ounce tomato paste
- 1 quart veal stock
- Extra virgin olive oil
- 1lb Spanish onion cubed
- 1lb carrot cubed
- 1lb celery cubed
- 16 ounces good red wine
- Pinch of fresh rosemary, thyme, sage
- Sea salt
- Fresh ground pepper
Instructions
- Season meat with sea salt and pepper. Brown meat in a medium sauté pan at medium heat until brown.
- Add onions and sweat onions with meat until translucent. Deglaze pan with red wine.
- Move meat and onion mixture to 10-quart saucepot on medium heat.
- Add tomato, tomato paste, carrots, celery and 1 quart veal stock.
- Add herbs, sea salt and pepper.
- Cook on medium heat for 2-3 hours until tender.
- Stir often so ragu does not burn.
- Serve over creamy polenta. Drizzle with olive oil and top with grated Parmigiana.
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