Ingredients with Measurements:
- 1 pound tagliatelle pasta
- 1 pound ground wild boar meat
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 can (28 ounces) crushed tomatoes
- 1 cup red wine
- 1 cup beef broth
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Special equipment needed:
- Large pot for cooking pasta
- Large skillet or Dutch oven for cooking ragù
Step-by-step instructions:
1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
2. Add the chopped onion, garlic, carrot, and celery and cook until the vegetables are softened, about 5 minutes.
3. Add the ground wild boar meat and cook until browned, breaking up any clumps with a wooden spoon.
4. Add the crushed tomatoes, red wine, beef broth, tomato paste, oregano, basil, salt, and pepper. Stir to combine.
5. Bring the mixture to a simmer and reduce the heat to low. Cover and let the ragù cook for 1-2 hours, stirring occasionally.
6. While the ragù is cooking, bring a large pot of salted water to a boil. Add the tagliatelle pasta and cook until al dente, about 8-10 minutes.
7. Drain the pasta and add it to the skillet with the ragù. Toss to combine.
8. Serve the tagliatelle with wild boar ragù hot, topped with grated Parmesan cheese.
Time:
Preparation time: 20 minutes
Cooking time: 1-2 hours
Temperature:
Ragù: Low heat
Pasta: Boiling water
Serving size:
4-6 servings
Nutritional information:
Calories: 600
Fat: 18g
Carbohydrates: 70g
Protein: 35g
Sodium: 800mg
Substitutions for ingredients:
- Ground beef or pork can be substituted for wild boar meat.
- Chicken or vegetable broth can be substituted for beef broth.
Variations:
- Add chopped mushrooms to the ragù for extra flavor.
- Use spaghetti or fettuccine instead of tagliatelle.
- Add a pinch of red pepper flakes for some heat.
Tips and tricks:
- Make sure to brown the meat well for maximum flavor.
- Use a good quality red wine for the best results.
- Don't overcook the pasta - it should be al dente.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pasta and ragù in a skillet over low heat, adding a splash of water or broth if needed to prevent it from drying out.
Presentation ideas:
Serve the tagliatelle with wild boar ragù in individual bowls, topped with grated Parmesan cheese and a sprig of fresh basil.
Garnishes:
Fresh basil leaves, chopped parsley, or a drizzle of olive oil.
Pairings:
- A bold red wine, such as Chianti or Barolo.
- A simple green salad with a vinaigrette dressing.
Suggested side dishes:
- Garlic bread or breadsticks.
- Roasted vegetables, such as Brussels sprouts or carrots.
Troubleshooting advice:
- If the ragù is too thick, add a splash of water or broth to thin it out.
- If the pasta is too dry, add a bit of the pasta cooking water to the skillet to create a sauce.
Food safety advice:
- Make sure to cook the wild boar meat to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.
Food history:
Ragù is a traditional Italian meat sauce that originated in Bologna. It is typically made with ground beef or pork, but can also be made with wild game meats such as wild boar.
Flavor profiles:
The wild boar ragù is rich and savory, with a deep meaty flavor that is enhanced by the red wine and herbs.
Serving suggestions:
Serve the tagliatelle with wild boar ragù as a hearty main course for a special occasion or dinner party.
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Region: Italian