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  • Writer's pictureJust a Tad Salty


My kids are more adventurous with food than I am. I tend to stick to the traditional and classic. While we were doing our weekly grocery run one Friday afternoon, we saw new meat items at the frozen meat section of Draeger's Market in San Mateo. There were three different meats available--- Wild Boar, Elk and Bison. They requested I cook something with one of the meats of their choice. I obliged, of course, and I came up with this delicious recipe. It is quick and easy to make with ingredients that you can substitute and still end up with a great tasting dish!

If you are not a fan of wild boar meat, or unable to find it in your local grocery store, of course, you can always substitute with ground pork, beef or chicken. Veggies, too! May I say, however, that I find the taste of wild boar meat unique. Like a cross between pork and beef, and not gamey at all.



½ to 1-pound penne pasta, cooked

1-pound wild boar meat, ground

1 medium size yellow onion, peeled and minced

Half a head of garlic, peeled and minced

1 cup strained tomatoes

2 Tablespoons tomato paste

1 teaspoon chili flakes

½ teaspoon fresh thyme leaves

½ cup fresh basil leaves

Salt and freshly ground black pepper for seasoning

Olive oil



On medium heat setting using a pan or skillet, heat oil.

Sauté garlic until aromatic. Add onions. Cook until onions are tender.

Add meat. Make sure to separate ground meat into bits and mix well into the garlic and onions. Stir until meat is half cooked.

Add the strained tomatoes and tomato paste. Mix until well combined with the meat.***

*** Optional: May add pasta water at this point, depending on how thick or think you want your sauce.

Add the thyme leaves and chili flakes.

Turn heat to low and let simmer for 5 minutes, or until meat is fully cooked, stirring occasionally.

Add the basil leaves and stir into meat sauce.

Season with salt and freshly ground black pepper.

Toss the cooked pasta into the meat sauce in the pan or skillet.

Turn off heat. Transfer to a pasta plate. Drizzle with grated Parmigiano Reggiano and serve.


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