"Hookup" Ragu

wild boar legs and shoulders marinating in wine & aromatics & herbs

There’s a few principles that I use whether in a duck ragu, a wild boar ragu, or oxtail vaccinara.

1) I like to use the best quality meat in my ragus (all of my dishes, really).  I see chefs doing expensive pop ups using commodity meat.  I don’t personally get it.  For me, an animal has died so we might as well source the best ones.  That’s why I love the flavor of wild, and grassfed, and so on.  End of rant 😉 .

2) Intensify the natural flavor with bone and long cooking times […]