11.2 Epicurious

11.2.1 Lamb (or other meat) Ragu

This recipe calls for wild boar, something I need to try. In the interim, I’m going to try it with lamb, and cook it in the instant pot (alternative recipe here)), although this recipe lacks some of the more interesting spicing of the Epicurious one. Note also that I despise anchovies, even though they are recommended highly.

Ingredients

1 large Spanish onion (chopped)
2 tablespoons olive oil
1 pound boneless wild boar meat (cut for stew)
1 can diced tomatoes
2 bay leaves
1 cup red wine
3 cloves garlic, crushed
3 dried chili peppers (crushed)
1 cinnamon stick
5 cloves
3 sun-dried tomatoes (optional - perhaps substitute 1 tbsp. tomato paste)
3 anchovies or 1 teaspoon anchovy paste (optional)
1 tbsp. Italian seasoning
1 tablespoon red wine vinegar
Salt and black pepper to taste

  1. Set IP on sauté. Add the oil and onion, and sauté for ~5 minutes.
  2. Add the meat and brown lightly.
  3. Add the canned tomatoes, wine and bay leaves.
  4. Add the remainng ingredients.
  5. Pressure cook for 25 minutes, followed by at least 10 minutes of natural release.
  6. If necessary, cook for a few minutes on sauté to thicken the sauce.
  7. If possible, shred the meat with two forks.
  8. Serve over papardelle or fettucine.