From Epicurious
This one we discovered by chance after buying wild boar and not knowing what to cook with it. Since then, we have not had access to buying wild boar (new norwegian regulations) but the recipe works very well with elk. We make it the day before and the flavors are more developed when we warm it up the day after. A must have in autumn and winter.
Ingredients for 4-6 people
1 large onion chopped
2 tbs olive oil (we use sunflower oil)
1 Kg boneless meat (cut in 2,5x2,5cm pieces, like for a stew)
1 can chopped tomatoes (400g Mutti perfect size)
3 bay leaves
1 cup red wine (I think that white wine will work as well)
5 garlic cloves, crushed
3 dried chili peppers cruched (or 2-3 tsp sambal oelek)
1 cinnamon stick
5 cloves (looks like a nail)
3 sun-dried tomatoes, chopped
3 anchovies chopped
Fresh or dried oregano, basil and sage
1 tbsp red wine vinegar
salt and black pepper to taste
Grated pecorino cheese (parmigiano works well also, but since pecorino is from goat, it complements the wild meat)
Fancy pasta (papardelle or fettucine)
Warm up a large cast-iron pot to medium heat (4-5/9). Sauté in it the onion in sunflower oil until translucent.
Increase heat to 7/9 and add the meat, browning in on all sides (inside it will still be raw).
Add the canned tomatoes and the bay leaves
Add the wine
Add the garlic, fried chili (or sambal oelek), cinnamon stick, cloves, sun-dried tomatoes, anchovies, oregano, basil, sage, red wine vinegar and salt and pepper to taste.
About the next step....stop here a bit. If I'm going to cook it for 6h because I will be going out skiing or similar (not being able to watch over the stew) I'm afraid the stew will cook dry when I'm away, so better be on the safe side. I then close the lid while I'm away and have it ajar the last hour. If you're at home and can watch it over, slightly ajar from the beginning is ok.
Simmer on low on the stovetop with the lid of the pot slightly ajar , and stir occasionally for 3 hours minimum. The longer you simmer, the more tender the meat will become. So.. in other words,... no danger of leaving it 4 or 6h while you're out on a walk or doing something else.
The ragù is ready to eat when the meat has totally fallen apart and most of the liquid has been absorbed by the meat.
Serve with pasta and top with grated pecorino cheese.