Wild Boar Spaghetti

I had a craving for some spaghetti this week, but plain ol’ meat sauce just wasn’t going to cut it! So, I picked up some Durham Ranch ground wild boar from Raley’s and whipped up this delicious recipe, which is a riff on one I learned in a Tuscan Cuisine cooking course I took in Florence. I really enjoy wild boar because it is so lean and has a bit of a nutty flavor, but you can easily substitute ground beef, turkey, elk, or venison for the boar. Same for the pasta – use any noodle type that you would like for this dish or skip the carbs completely and use spiralized zucchini ‘noodles’ instead.

Wild Boar Pasta SauceWild Boar Pasta
Makes 4 servings

2 celery stalks
2 carrots, peeled
4 garlic cloves
1 small yellow onion
1 parsley bunch
1 lb ground wild boar
½ tbs dried basil
½ tbs dried oregano
Salt & pepper to taste
½ cup red wine
1 15 oz can crushed tomatoes
¼ cup shredded parmesan
1 lb spaghetti


Mince or finely dice the celery, carrots, garlic, onion, and parsley. Sauté vegetables in a large sauce pan over medium heat until the vegetables start to soften. Crumble the wild boar meat into the vegetables and season with dried oregano, basil, salt, and pepper. Sauté the meat until cooked through. Pour in the wine and cook until it evaporates. Add the tomato sauce and cook for 15 minutes on low so the flavors build. Taste and season as needed.
Prepare the pasta according to the package. Drain and place on each plate, top with wild boar sauce and garnish with shredded parmesan.

Chef Arica Davis – Yummy Fixins, Personal Chef Services and Pasta Parties. Visit www.yummyfixins.com to book your next dinner party. Let me do the cooking for you!


Wild Boar Pasta