Tagliatelle pasta served with a hearty and flavorful wild boar ragù sauce, perfect for a comforting and satisfying meal.
Tagliatelle with Wild Boar Ragù
Course: MainCuisine: ItalianDifficulty: MediumServings
4
servingsPrep time
20
minutesCooking time
3
hoursCalories
664
kcalCost
20-25
$Net Carbs
60
gTotal time
3
hours20
minutesIngredients
For the wild boar ragù:
1 pound ground wild boar meat1/4 cup olive oil
1 onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, minced
1 cup red wine
2 cans (28 oz each) crushed tomatoes
1 cup beef broth
2 teaspoons dried oregano
Salt and pepper, to taste
For the tagliatelle pasta:
1 pound tagliatelle pastaSalt, for pasta water
Parmesan cheese, grated, for serving
Directions
- Heat olive oil in a large pot over medium-high heat.
Add ground wild boar meat and cook until browned, about 5-7 minutes.
Add diced onion, carrots, celery, and minced garlic to the pot, and sauté for about 10 minutes, until vegetables are softened.
Pour in red wine and let it simmer until it’s reduced by half.
Add crushed tomatoes, beef broth, dried oregano, salt, and pepper to the pot.
Stir well to combine.
Bring the sauce to a boil, then reduce heat to low and let it simmer for about 2.5 hours, stirring occasionally, until the sauce has thickened and the flavors have melded together.
While the sauce is cooking, cook the tagliatelle pasta in salted boiling water according to package instructions. Reserve 1 cup of pasta water and drain the rest.
Add the cooked tagliatelle pasta to the pot with the wild boar ragù sauce, and toss to combine.
If the sauce is too thick, add some of the reserved pasta water to thin it out.
Serve hot with grated Parmesan cheese.
