Homemade Tagliatelle With Wild Boar Ragu

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.

Ingredients

boar loin

boar loin

1.75 pounds

pancetta

pancetta

0.25 pound

brown onion

brown onion

1 large

garlic cloves

garlic cloves

6

carrot

carrot

1 large

celery stalk

celery stalk

1

canned tomatoes

canned tomatoes

28 ounces

wine

wine

0.5 bottle

parsley

parsley

1 cup

basil leaves

basil leaves

8

extra virgin olive oil

extra virgin olive oil

6 servings

pepper and salt

pepper and salt

6 servings

flour

flour

1 cup

egg

egg

1 large

Cooking in Steps

  1. 1
    Season the boar with salt and pepper and dust with a bit of flour.

    salt and pepper

    salt and pepper

    all purpose flour

    all purpose flour

    boar

    boar

  2. 2
    Brown the boar on both sides and set aside.

    boar

    boar

  3. 3
    In another pan, heat a couple of tablespoons of olive oil until almost smoking.

    olive oil

    olive oil

    frying pan
    frying pan
  4. 4
    Add the onions and cook until translucent.

    onion

    onion

  5. 5
    Add the garlic and cook a couple minutes longer before adding the carrot and celery.

    carrot

    carrot

    celery

    celery

    garlic

    garlic

  6. 6
    Cook until the vegetables are soft.

    vegetable

    vegetable

  7. 7
    Add the boar and pancetta to the pot and cook for about 10-15 minutes.

    pancetta

    pancetta

    boar

    boar

    pot
    pot
  8. 8
    Add the tomatoes, wine, parsley and basil.

    tomato

    tomato

    parsley

    parsley

    basil

    basil

    wine

    wine

  9. 9
    Simmer for several hours if you can, stirring occasionally.

  10. 10
    After 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

    boar

    meat

    meat

    wooden spoon
    wooden spoon
  11. 11
    In 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

    dough

    all purpose flour

    all purpose flour

    water

    water

    egg

    egg

    cooking oil

    cooking oil

    food processor
    food processor
  12. 12
    Blend the dough for 15 seconds more to knead it.

    dough

    dough

  13. 13
    You 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

    dough

  14. 14
    To 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 dough

    pasta

    pasta

    roll

    roll

    pasta machine
    pasta machine
    rolling pin
    rolling pin
  15. 15
    Divide the dough into 3 pieces, flatten one piece into a rough rectangle, and cover the remaining pieces with an inverted bowl.

    dough

    dough

    bowl
    bowl
  16. 16
    Dust the rectangle with flour and feed it through the rollers.

    all purpose flour

    all purpose flour

  17. 17
    Turn the dial down one notch and feed the dough through the rollers.

    dough

    dough

  18. 18
    Continue to feed the dough through the rollers, turning the dial one notch lower each time, until the dough has reached the desired thinness.

    dough

    dough

  19. 19
    The dough should be a smooth, long sheet about four or five inches wide and about 1/16-inch thick.

    dough

    dough

  20. 20
    Roll the remaining pasta dough in the same manner.

    pasta dough

    pasta dough

    roll

    roll

  21. 21
    Using a knife, cut the sheets of pasta into 1-inch wide ribbons.

    pasta

    pasta

    knife
    knife
  22. 22
    Once 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

    fresh pasta

    tagliatelle

    tagliatelle

    water

    water

    pot
    pot
  23. 23
    Drain the cooked pasta (don't rinse!!) and divide into large pasta bowls.

    cooked pasta

    cooked pasta

    pasta

    pasta

    bowl
    bowl
  24. 24
    Cover the pasta with sauce and sprinkle with some freshly grated Parmiggiano Reggiano cheese.

    cheese

    cheese

    pasta

    pasta

  25. 25
    Serve with crusty grilled bread and a simple side salad.

    bread

    bread