Tagliatelle with ragu di cinghiale (a slow cooked wild boar ragu) red wine and tomato Posted on 7 Jul 09:33 , 0 comments

If you are a lover of pork try this distinctly  leaner, sweeter and slightly 'gamy' flavoured meat for something different.

A ragu (slow cooked meat sauce) is the perfect winter meal. Cinghiale (wild boar ) hunted in the hills of Calabria is a much unknown southern Italian traditional ragu dish.

Commercial wild boar comes from NSW and is of a very high quality. The key is to allow time for the wild boar to slow cook in a  quality tomato  sauce. 

Serves 6-8                                                                

1 onion, chopped

3 garlic cloves, finely chopped

1/2 cup chopped continental parsley

1/2 cup extra virgin olive oil

2-3 springs of thyme

1kilo wild boar meat

500ml red wine

2x 720 ml Mangia Mangia Passata

pinch of pepper and nutmeg

salt to taste

800 grams of tagliatelle pasta



Heat oil in large deep dry pan then add onion, garlic, parsley, and thyme. Fry on low heat until onion is translucent ( approx 8-10 minutes). Add wild boar and cook until slightly sealed for about 5 minutes. Add the wine, Mangia! Mangia! passata salt, pepper and nutmeg. Stir to combine and leave to cook on a low heat for 2-3 hours.

When sauce is ready add to cooked tagliatelle pasta and combine. Serve with good quality parmesan cheese. Buon Appetito.