Makes 4 x 250 – 275g portions
I have adapted Delia Smith’s ragu recipe from The Winter Collection for this tasty sauce which makes a lovely lasagne.
- 15g dried porcini mushrooms
- 4 tbsp vegetable or olive oil
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1 large carrot, diced
- 1 stick celery, diced
- 250g chestnut mushrooms, diced
- 500g wild boar, minced
- 110g chicken livers, chopped
- 200ml red wine
- 540g jar passatta
- 2 tbsp tomato puree
- 2 tbsp chopped fresh basil
- Salt, pepper & nutmeg to season
- Soak the dried mushrooms in 100ml boiling water for at least 20 minutes. Preheat the oven to 120℃.
- Meanwhile, fry the onion, carrot and celery in 1 tbsp oil until lightly golden. Transfer to a large casserole.
- Heat another tablespoon of oil then fry the fresh mushrooms until soft. Squeeze the moisture out of the porcini reserving the soaking liquid. Finely chop the porcini then add these to the mushrooms along with the garlic. Fry until the fresh mushrooms are ‘dry’ (i.e. there is no liquid remaining in the pan) then transfer to the casserole with the other vegetables.
- Fry the wild boar mince until browned in another tablespoon of oil. Transfer to the casserole. Do the same with the chicken livers in the remaining oil.
- Add the porcini soaking liquid, wine, passatta, tomato puree and basil to the casserole. Season with salt, pepper and nutmeg. Bring to the boil then bake for 2 – 4 hours uncovered before dividing into four equal portions. Each portion should serve 2 – 3 people with pasta. Use two portions to make a lasagne serving 4 people.
You may also like this recipe for Wild Boar Sausages with Cider & Chestnuts.