• Skip to main content
  • Skip to primary sidebar
The Little Ferraro Kitchen logo
menu icon
go to homepage
  • Fresh & Flavorful Spring Recipes
  • Recipe Index
  • Cookbooks
  • About
  • Contact
search icon
Homepage link
  • Fresh & Flavorful Spring Recipes
  • Recipe Index
  • Cookbooks
  • About
  • Contact
×
Home » Recipes » Dinner Recipes

Linguini Bolognese with Wild Boar

Published: Sep 11, 2012 · Modified: Feb 1, 2023 by Samantha Ferraro · This post may contain affiliate links · 1 Comment

Jump to Recipe

A rich bolognese with wild boar and simmered for hours until rich, thick and flavorful. Add bolognese to linguini and shaved Parmesan.

Linguini with bolognese came to mind while I was preparing for our meal planning. We're trying to use what we have on hand and work with that. Ground wild boar, half box of linguini and speck were stocked and a twist to the tradition sounded fun to do.

So in this venture, I wanted to make a sauce that clung to every noodle for its dear life. I wanted the tomatoes and meat to blend together and cook for hours and taste like one cohesive bite. It's not fair to say that one recipe inspired me or "adapted" because I used a combination of recipes and techniques from my research (Chowhound message boards, for example) and used what I had on hand and what came forth was incredible!

A thick and luscious tomato-meat ragu. The meat was wild boar which tastes different than beef...hard to explain in words, noticeable but not overwhelming.

How to Make Bolognese with Wild Boar

1) In a food processor, pure onion, celery and carrot to a coarse puree.

2) In a large dutch oven coated with olive oil on medium heat, saute vegetable pure for about 5 minutes until softened. Add chopped garlic an d red pepper flakes. Saute until garlic is lightly brown.

3) Move the mixture to the side of the pot and make room in the middle. Drizzle more oil if needed. Add speck (or pancetta) and cook until lightly brown, turning to cook.

4) Move speck to side and make room in middle and add ground boar. Season with salt and pepper. Use a spatula to break up the meat as it begins to cook. Allow meat to brown for about 5-7 minutes, breaking up and tossing as it cooks. Add 1tsp oregano and thyme.

5) Slowly add ¾ cup whole milk into the meat mixture. Allow milk to evaporate. Use spatula to mix meat so milk doesn't burn. Add 1 cup red wine and allow alcohol to cook off, reducing the wine. Toss mixture together in pot. Add tomato paste and mix well.

6) Add crushed tomatoes and stir everything to combine. Cover and allow to cook on a low simmer for 2 hours.

7) Toss with cooked linguini and top with shavings of Parmigiano-Reggiano.

More great pasta recipes:

Easy Halloumi Pasta with Cherry Tomatoes

Homemade Meatballs with Sunday Gravy

Penne Alla Vodka with Parmigiano and Fresh Oregano (Vodka Pink Sauce)

Linguini Bolognese with Wild Boar

Samantha Ferraro

LittleFerraroKitchen.com

A rich bolognese with wild boar and simmered for hours until rich, thick and flavorful. Add bolognese to linguini and shaved Parmesan.
5 from 5 votes
Print Recipe Pin Recipe
Prevent your screen from going dark
Prep Time 10 minutes mins
Cook Time 2 hours hrs
Total Time 2 hours hrs 10 minutes mins
Course Dinner, Main
Cuisine Italian
Servings 6 servings
Calories 458 kcal

Ingredients
 
 

  • 1 lb chopped Wild Boar
  • 6 oz Speck roughly chopped
  • 1 celery stalk roughly chopped
  • 1-2 carrots peeled and chopped
  • ½ red onion chopped
  • 2 garlic cloves chopped
  • 1 32 oz can San Marzano crushed tomatoes
  • ½ cup whole milk
  • 1 cup red wine
  • 1 teaspoon red pepper flakes
  • 1 teaspoon dried oregano
  • Few sprigs fresh thyme
  • Salt and pepper to taste
  • Olive oil for drizzling
  • Parmigiano-Reggiano shaved for garnish
  • ½ lb linguini

Instructions
 

  • In a food processor, pure onion, celery and carrot to a coarse puree.
  • In a large dutch oven coated with olive oil on medium heat, saute vegetable pure for about 5 minutes until softened. Add chopped garlic an d red pepper flakes. Saute until garlic is lightly brown.
  • Move the mixture to the side of the pot and make room in the middle. Drizzle more oil if needed. Add speck (or pancetta) and cook until lightly brown, turning to cook.
  • Move speck to side and make room in middle and add ground boar. Season with salt and pepper. Use a spatula to break up the meat as it begins to cook. Allow meat to brown for about 5-7 minutes, breaking up and tossing as it cooks. Add 1tsp oregano and thyme.
  • Slowly add ¾ cup whole milk into the meat mixture. Allow milk to evaporate. Use spatula to mix meat so milk doesn't burn. Add 1 cup red wine and allow alcohol to cook off, reducing the wine. Toss mixture together in pot. Add tomato paste and mix well.
  • Add crushed tomatoes and stir everything to combine. Cover and allow to cook on a low simmer for 2 hours.
  • Toss with cooked linguini and top with shavings of Parmigiano-Reggiano.

Nutrition

Calories: 458kcalCarbohydrates: 45gProtein: 28gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 21mgSodium: 419mgPotassium: 741mgFiber: 5gSugar: 10gVitamin A: 2186IUVitamin C: 16mgCalcium: 114mgIron: 3mg
Did you make this recipe?Let us know by leaving a comment and 5 star rating!

 

More Flavorful Weeknight Dinner Recipes

  • Zarandeado fish is flavored with guajillo chili, garlic, onion and mayo and grilled until just cooked through.
    Zarandeado Fish (Mexican Grilled Fish with Chile Sauce)
  • Caesar pasta salad made with a homemade Caesar dressing, grilled chicken and shaved Parmesan.
    Chicken Caesar Pasta Salad
  • Vietnamese rice noodle salad with grilled lemongrass chicken.
    Rice Noodle Salad with Grilled Chicken
  • This salmon shawarma salad is full of bold flavors with a spiced salmon filet on top of bright greens.
    Salmon Shawarma Salad

Sharing is caring!

  • Facebook
  • Twitter
  • Email
  • Print

Reader Interactions

Comments

  1. Gerry @ Foodness Gracious says

    September 11, 2012 at 9:32 am

    5 stars
    I love the fact that you used boar! I think its a perfect meat for a meaty tomato sauce!

    Reply
5 from 5 votes (4 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I'm Samantha! I started this blog for my love of world cuisine and cultural flavors! You’ll find everything here from Jewish recipes, Middle Eastern, Italian and more!

More about me →

Mediterranean Favorites

  • Greek shrimp saganaki recipe with feta in a rich tomato sauce.
    Greek Shrimp Saganaki
  • Pearled couscous with colorful roasted vegetables.
    Israeli Couscous Salad with Roasted Vegetables
  • One pot Dutch oven chicken thighs are cooked with rice and chickpeas and seasoned with lemon and cumin.
    One Pot Chicken and Rice with Lemon and Chickpeas
  • Easy and creamy homemade hummus is garnished with olive oil and sprinkle of paprika on top.
    Creamy Homemade Hummus
  • Greek quinoa salad with chickpeas, cherry tomatoes, chopped cucumbers, artichoke hearts, olives and cubes of feta cheese. The quinoa salad is tossed with a lemon vinaigrette and fresh mint and fresh dill.
    Greek Quinoa Salad with Chickpeas and Lemon Vinaigrette
  • Roasted chicken with turmeric, fennel and citrus.
    Roast Chicken with Fennel and Citrus
Buy This Book Online
Buy from Amazon Kindle
Buy from IndieBound
Buy from Barnes and Noble
Buy from Amazon
One Pot Mediterranean
Buy now!

Order My Latest Cookbook!

One Pot Mediterranean cookbook cover

Subscribe to receive weekly recipes and a FREE Mediterranean Dinner Meal Plan!

Thank you!

You have successfully joined our subscriber list.

Follow on Bloglovin

Footer

↑ back to top

Featured In

About

  • Privacy Policy
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 · Samantha Ferraro · Little Ferraro Kitchen · All Rights Reserved

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.