I brought some local wild boar meat with me from Sweden – close to 2 kg in fact. Including the freezer bag, it took up most of the space in my suitcase, and I was silently wondering what security would think if they decided to search my bag, but the transportation luckily caused no issues in the end. This ragù works well for meal prepping and lunches are sorted for the rest of the week now. Much like a lot of other people lately, I’ve started trying to do more meal prep to save time and energy and it’s been going pretty well so far. I took the next step and bought a bunch of meal prep containers with compartments, so I've got no excuses not to do it now!
One of the benefits of having a partner who is in the food industry is the accessibility to kitchen equipment and tableware. After having struggled for a while to get my hands on the style of tableware I like, I was kindly gifted several awesome plates and bowls by Sue (@Sue_Genware), the sales manager at Neville UK, and I finally got a chance to use one of them!
Slow cooker wild boar ragù
900g boar meat, cut into chunks
2 tbsp olive oil
2 onions, chopped
200ml red wine
1 tbsp Knorr Touch of Taste liquid beef stock
400g tin chopped tomatoes
5 ripe tomatoes, chopped
1 tsp ground cinnamon
1 tsp dried thyme
Fresh parsley, chopped
Seal the boar meat in half the olive oil and transfer to the slow cooker. Heat the rest of the olive oil and add chopped onion, letting them brown slightly. Add the wine and let it boil for a couple of minutes. Transfer the onions to the slow cooker and add all remaining ingredients except for parsley. Leave to cook on LOW for around 6 hours. Towards the end, stir in chopped parsley. Serve with tagliatelle.