Homemade Tagliatelle With Wild Boar Ragu
Ready in : 45 mins
Homemade Tagliatelle With Wild Boar Ragu might be a good recipe to expand your main course recipe box. This recipe serves 6 and costs $7.36 per serving. One portion of this dish contains about 37g of protein, 27g of fat, and a total of 569 calories. It is a good option if you're following a dairy free diet. Only a few people made this recipe, and 1 would say it hit the spot. If you have parsley, pancetta, carrot, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 64%, which is solid.
Diets
Ingredients
boar loin
1.75 pounds
pancetta
0.25 pound
brown onion
1 large
garlic cloves
6
carrot
1 large
celery stalk
1
canned tomatoes
28 ounces
wine
0.5 bottle
parsley
1 cup
basil leaves
8
extra virgin olive oil
6 servings
pepper and salt
6 servings
flour
1 cup
egg
1 large
Cooking in Steps
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1Season the boar with salt and pepper and dust with a bit of flour.
salt and pepper
all purpose flour
boar
-
2Brown the boar on both sides and set aside.
boar
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3In another pan, heat a couple of tablespoons of olive oil until almost smoking.
olive oil
frying pan -
4Add the onions and cook until translucent.
onion
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5Add the garlic and cook a couple minutes longer before adding the carrot and celery.
carrot
celery
garlic
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6Cook until the vegetables are soft.
vegetable
-
7Add the boar and pancetta to the pot and cook for about 10-15 minutes.
pancetta
boar
pot -
8Add the tomatoes, wine, parsley and basil.
tomato
parsley
basil
wine
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9Simmer for several hours if you can, stirring occasionally.
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10After a couple of hours, start trying to pull apart the boar meat. (Leaving it in large pieces will make it dry.) You should be able to do this just with a wooden spoon.
boar
meat
wooden spoon -
11In a food processor blend the flour, the eggs, the oil, and 1 1/2 tablespoons cold water until the mixture just begins to form a ball, adding more water drop by drop if the dough is too dry. (The dough should be firm and not sticky.)
dough
all purpose flour
water
egg
cooking oil
food processor -
12Blend the dough for 15 seconds more to knead it.
dough
-
13You can prepare the dough up to 4 hours ahead of time. Just keep it covered in the fridge. It needs to stand, covered, at room temperature for an hour before being rolled, however, so keep that in mind.
dough
-
14To roll pasta dough, set the smooth rollers of a pasta machine at the widest setting. (If you don't have a pasta roller, you can use a rolling pin; it'll just take some elbow grease and you may not be able to get it very thin.)
pasta dough
pasta
roll
pasta machine
rolling pin -
15Divide the dough into 3 pieces, flatten one piece into a rough rectangle, and cover the remaining pieces with an inverted bowl.
dough
bowl -
16Dust the rectangle with flour and feed it through the rollers.
all purpose flour
-
17Turn the dial down one notch and feed the dough through the rollers.
dough
-
18Continue to feed the dough through the rollers, turning the dial one notch lower each time, until the dough has reached the desired thinness.
dough
-
19The dough should be a smooth, long sheet about four or five inches wide and about 1/16-inch thick.
dough
-
20Roll the remaining pasta dough in the same manner.
pasta dough
roll
-
21Using a knife, cut the sheets of pasta into 1-inch wide ribbons.
pasta
knife -
22Once you have all your tagliatelle cut, cook in a large pot of boiling, salted water. Fresh pasta only takes a couple of minutes to cook, and it's done when it floats to the top, so be sure that you've already set the table and are ready to eat.
fresh pasta
tagliatelle
water
pot -
23Drain the cooked pasta (don't rinse!!) and divide into large pasta bowls.
cooked pasta
pasta
bowl -
24Cover the pasta with sauce and sprinkle with some freshly grated Parmiggiano Reggiano cheese.
cheese
pasta
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25Serve with crusty grilled bread and a simple side salad.
bread
