Pasta Con Ragù Di Cinghiale

Ingredients - Serves 6

• Parmesan cheese - To serve
• Pasta - 500g
• Salt and pepper - To taste
• Rosemary - 1 sprig
• Bay leaves - 2
• Canned tomatoes - 400g
• Tomato paste - 2 tablespoons
• Red wine - 1 cup
• Garlic - 2 cloves, minced
• Celery - 1 stalk, finely chopped
• Carrot - 1, finely chopped
• Onion - 1, finely chopped
• Wild boar meat - 1 kg, cut into chunks
• Olive oil - 2 tablespoons

Let's Get Started

1. Heat the olive oil in a large pot over medium heat. Add the boar meat and brown on all sides. Remove from the pot and set aside.
2. In the same pot, add the onion, carrot, celery, and garlic. Cook until the vegetables are soft.
3. Return the meat to the pot. Add the red wine and cook until the wine has reduced by half.
4. Add the tomato paste, canned tomatoes, bay leaves, and rosemary. Season with salt and pepper. Cover and simmer for 2-3 hours, until the meat is tender.
5. In the meantime, cook the pasta in a large pot of boiling salted water until al dente. Drain and set aside.
6. Once the ragu is ready, remove the bay leaves and rosemary sprig. Adjust the seasoning if necessary.
7. Toss the pasta with the ragu. Serve with a generous sprinkle of Parmesan cheese.

Dietary Info

• Dish Type: Main Course
• Prep Time: 30 minutes
• Cook Time: 180 minutes
• Calories: 600
• Fat: 20g
• Carbs: 70g
• Protein: 40g
• Sodium: 800mg
• Sugar: 10g