Ragout with wild boar sausage
Ready in
1h 50 min
Preparation
30 min
Cooking
50 min
Portions
5 Person
Cost
high
difficulty
medium
the sauce of the hunters
Ragout WITH WILD BOAR SAUSAGES
Simple and tasty, this is how this tomato sauce and wild boar sausage is presented. Not being elaborate, it is truly within everyone’s reach, even for those who cannot cook. Just put the two main ingredients in a saucepan and the rest do it yourself. In Cilento it is also called “A sarza r’ì Cacciaturi”, the sauce of the hunters. Often, in fact, hunters who belong to the same team (because at least ten people are needed to hunt wild boar) do not divide the meat between them but work it together and make it sausages. Then, with their families, they prepare the ragout with wild boar sausage which will reach its apotheosis if it meets the taste of homemade pasta: bark, cavatelli, Sardinian gnocchi, rigorously homemade. Nonna Claudia also reveals the secrets of homemade pasta in subsequent recipes!
Ingredients
- 1 Kg peeled tomatoes
- 500g half-aged sausage
- 1 clove of garlic
- j.e. salt and black pepper
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Directions
Peel and finely chop a clove of garlic
Pour the oil into a large saucepan, put the garlic and sauté for 3-4 minutes on moderate heat, stirring occasionally
Mix the peeled tomatoes in the mixer or with the vegetable mill and put the sauce in a large saucepan
Take the sausage, wash it under running water and remove the skin
Cut the sausage into four parts and put it in the saucepan with the sauce
Add a pinch of salt and pepper and cover with the lid and cook for 60 minutes on moderate heat, turning often
After this time the sauce must be compact but not dry and not liquid, therefore, adjust accordingly, if it is liquid let it thicken a little more, if it is too dry dilute it with a little water add salt, add the basil, turn the gas on and off.
The ragù is ready
Tips
- If the meat should cook first, remove it from the sauce and thicken the sauce.
- Remove excess fat with a spoon or paper towel.
- Remove the string from the pork rinds and serve all hot.
- This ragù is excellent for seasoning fresh homemade pasta such as cavatelli, gnocchi and bark.
Storage
- It can be kept in the fridge for 2 days.
- This meat sauce can be kept in the freezer for 2 months.
Equipment
- Kitchen mixer or vegetable mill
- Carving knife
- Wooden ladle
- Large saucepan
- Cooker
