🍝 Tagliatelle with Wild Boar Ragù

Name: Tagliatelle with Wild Boar Ragù
Total time: 180 min
Yield: 4
Cuisine: Italy · Tuscany
Ingredients: 320 g dried tagliatelle; 600 g wild boar shoulder, diced; 400 g crushed tomatoes; 250 ml red wine; 1 onion, finely chopped; 2 sprigs rosemary; 2 tbsp olive oil; Salt and black pepper

Origin: Italy · Tuscany

612kcal

per serving · 350 g

175kcal

per 100 g

35 gProtein10 g / 100 g

18 gFat5 g / 100 g

77 gCarbs22 g / 100 g

Tagliatelle al cinghiale pairs wide ribbon pasta with a dark ragù of wild boar slowly braised in red wine and tomato with rosemary. The meat cooks for hours until it falls apart into a thick, gamey sauce that clings to the pasta. It tastes deep, slightly sweet and herbal, and is a classic autumn and winter plate in central Italy.

Diets

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: wild boar

Not veganbecause of: wild boar

Contains porkbecause of: wild boar

Contains glutenbecause of: tagliatelle

Not keto22 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten

What it is made of

tagliatellewild boartomatored winerosemary

Recipe

4 servings180 min

Ingredients

320 g dried tagliatelle
600 g wild boar shoulder, diced
400 g crushed tomatoes
250 ml red wine
1 onion, finely chopped
2 sprigs rosemary
2 tbsp olive oil
Salt and black pepper

Method

Brown the boar in olive oil over high heat in batches, then set aside.
Soften the onion in the same pot, return the meat and pour in the wine; let it bubble for 5 minutes.
Add the tomatoes, rosemary and a splash of water, cover and simmer gently for 2½ hours until the meat is tender.
Shred the meat with a fork and reduce the sauce until thick; season.
Cook the tagliatelle in salted water until al dente, drain and toss with the ragù.

How to make it lighter

Use lean boar shoulder and skim the fat from the surface of the sauce as it cooks.
Serve 80 g of dry pasta per person and fill the plate with more sauce than pasta.
Add a green salad on the side instead of a second helping of pasta.

History

Wild boar is plentiful in the hills of Tuscany and Umbria, and hunters' ragù made from it is a traditional dish of the area. Today tagliatelle or pappardelle with boar sauce are served in trattorias throughout central Italy, especially during the hunting season.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →