Tagliatelle with ragu di cinghiale (a slow cooked wild boar ragu) red wine and tomato Posted on 07 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.
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.