Wild hog recipes: Penne rigate with wild hog country rib ragù
Monday, November 23rd, 2009Wild hog country rib ragù
1/4 cup extra virgin olive oil
6 wild hog country ribs
1 medium yellow onion, diced
1 medium carrot, diced
1 rib celery, diced
4 cloves garlic, sliced paper-thin
1 tablespoon freshly chopped rosemary
2 teaspoons red pepper flakes (optional)
1 cup dry white wine
1½ cups canned whole peeled tomatoes, with juice
kosher salt and freshly ground black pepper, to taste
1. Rinse ribs, pat them dry, then season well with salt and pepper.
2. Heat oil over medium-high heat in a large, heavy-bottomed enamel pot. Brown ribs thoroughly on all sides, working in batches. Remove ribs and reserve, with juice. Add onion, carrot, celery and garlic (and more oil if necessary). Sauté till the vegetables are soft and translucent. Add rosemary, red pepper flakes (if desired), wine and tomatoes. Bring to a boil, then gently place the ribs back in the liquid. Lower the heat to a gentle simmer, and cook until the meat pulls away cleanly from the bones (about 2 hours). Add cool water (not more wine) if the sauce becomes too thick.
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