Wild Boar Bolognese - Emeril Lagasse Recipe

Looking for an easy Wild Boar Bolognese - Emeril Lagasse recipe? Learn how to make Wild Boar Bolognese - Emeril Lagasse using healthy ingredients.


Submitted by geekgirl415

Makes 10 servings



Recipe from FoodTV.com Serve over a flat pasta such as Tagliatelle or Fettucine. Calorie Count grades this as a C due to fat content but it's worth every gram of fat!

Recipe Ingredients for Wild Boar Bolognese - Emeril Lagasse

4 tablespoons olive oil
1/4 pound pancetta or bacon, cut into small dice
1 1/2 pounds pork shoulder
1 cup yellow onions, finely chopped
1/2 cup celery, finely chopped
1/2 cup carrots, finely chopped
1 pound mushrooms, chopped
1 tablespoon minced garlic
1 cup dry white wine
14 oz diced tomatoes
2 tablespoons tomato paste
1 cup dark chicken stock, or chicken broth
1 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1 tablespoon chopped fresh sage leaves
1 tablespoon chopped fresh thyme leaves
1/2 cup heavy cream

Recipe Directions for Wild Boar Bolognese - Emeril Lagasse

  1. In a large heavy pot, heat the oil over medium-high heat. Add the pancetta and saute, stirring often, until the fat is rendered and the pancetta is light brown and crispy, 2 minutes. Add the wild boar to the pan. Cook, stirring, until browned on all sides, 7 to 10 minutes. Add the onions, celery, carrots, and mushrooms and cook, stirring often, until very soft and starting to caramelize, 10 to 12 minutes. Add the garlic and cook, stirring, for 1 minute.

  2. Deglaze the pan with the white wine and reduce until nearly evaporated, 3 to 4 minutes. Add the diced tomatoes, tomato paste, chicken stock, salt, pepper, sage and thyme and bring to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the meat is very tender and the sauce is thick and fragrant, about 1 1/2 hours. Remove from the heat and stir in the cream. Adjust the seasoning, to taste, and cover to keep warm while preparing the pasta.

  3. Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 10 to 12 minutes. Drain in a colander and place in a large serving bowl. Pour the ragu over top the pasta, sprinkle with the parsley and grated cheese, and serve immediately.

Categories

Pork, Main Dish, Italian, Slow Cook

Nutrition Facts
Serving Size 251.7g
Amount Per Serving
Calories
382
Calories from Fat
247
% Daily Value*
Total Fat
27.4g
42%
Saturated Fat
9.1g
46%
Trans Fat
0.0g
Cholesterol
82mg
27%
Sodium
637mg
27%
Potassium
666mg
19%
Total Carbohydrates
7.1g
2%
Dietary Fiber
1.7g
7%
Sugars
3.3g
Protein
22.9g
Vitamin A 29% Vitamin C 15%
Calcium 5% Iron 12%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C
  Good points
  • Low in sugar
  • High in selenium
  •   Bad points
  • High in saturated fat
  • Contains alcohol
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