Fossil Farms Wild Boar Bolognese
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Prep Time: 90 minutes
Yields: 4 portions
This is a slightly healthier take on a classic Italian dish. Wild Boar is widely used throughout Italy and is a delicious substitute for pork in all of your favorite recipes.
1 lb. package Fossil Farms’ Ground Wild Boar
1 tsp. olive oil
1 medium carrot, chopped
1 small onion, chopped
3 cloves garlic, minced
3⁄4 tsp. dried oregano
1⁄8 tsp. crushed red pepper, or to taste
1⁄2 cup white wine (preferably dry)
1 28 oz. can plum tomatoes, drained and chopped
1 cup reduced sodium or no salt added chicken broth
1 cup reduced fat milk
2 tbsp. all-purpose four
1⁄4 cup chopped fresh parsley, plus more for garnish
Kosher salt, to taste
Black pepper, to taste
1 lb. pasta
Parmesan cheese, freshly grated
1 large pot
1 large sauté pan
1 Place a large pot of salted water over high heat and bring to a boil.
2 While you wait for the water to boil, pour olive oil in a large pan over medium heat. Add the ground wild boar and cook until browned, breaking it up into chunks with a wooden spoon or spatula.
3 Add carrot and onion and sauté, stirring occasionally, until the vegetables are fragrant and begin to soften, about 4 minutes.
4 Add garlic, oregano and red pepper to the pan. Sauté for another minute or so, stirring constantly.
5 Add white wine into the mix and increase the heat to high. Cook, stirring occasionally, until the wine has about evaporated, about 4-5 minutes.
6 Add chopped tomatoes, stir and reduce the heat to low. Cover and simmer, stirring occasionally, for about 30 minutes or until the sauce has thickened.
7 Add chicken broth to the pan and return to a simmer. Meanwhile, whisk the milk and flour together in a small bowl. Once the sauce is simmering again, whisk in the milk mixture.
8 Stir until the sauce has thickened a bit more, about 5 minutes. Stir in 1⁄4 cup of the chopped parsley and season to taste with salt and pepper. Cover and keep warm.
9 Cook pasta according to package directions, or until al dente. Toss pasta with the sauce and serve sprinkled with freshly grated parmesan and parsley