Advertisement
4
as a main courseMedium
By Caz Hildebrand and Jacob Kenedy
Published 2010
This boar ragù is verging on a Tuscan classic, except it would usually have rosemary and thyme in place of the ground spices. These are perhaps a more northerly influence, and make for a headily aromatic sauce. If you can’t get wild boar, pork shoulder is an acceptable substitute – but you may want to add a little finely chopped prosciutto or salami for gaminess.