Pasta al Ragu di Cinghiale recipe

  • Serves 4
  • 15 mins to prepare and 2 hrs 00 mins to cook
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Pasta al Ragu di Cinghiale
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Customer recipe
Added 42 months ago

Wild Boar is a delicious, tender meat that works so well in rich comforting sauces. During the time we spend in Italy we eat it quite often at resturaunts, but I just had to make my own for home so here's mine thats been adapted from other recipes after a bit of research. Wild Boar is a hard meat to find here so you can use good quality pork in its place, though I personally think the taste of wild boar is far superior. If you have any sauce left it works beautifully with polenta too!

Dice the wild boar into bite-sized peices and add to a bowl with 1 roughly chopped onion, the juniper berries, bay leaves, garlic, salt and pepper. Pour over the wine, cover and leave to marinate overnight in the fridge.

Drain the wild boar and reserve the marinade. Pat the meat dry with kitchen paper.

Finely dice the remaining onion.

Heat the oil in a large pan and brown the meat on all sides. Add the chopped onion and carrot and cook for 3-4 minutes.

Add the marinade, tomatoes, vinegar, broth, mushrooms and herbs to the pan and bring to the boil. Turn down the heat and simmer for 2 hours, covered.

Near the end of the coking time, bring a large pan of salted water to the boil and cook the Fettuccine as per the instructions on the pack. (Pappardelle or Tagliatelle also work well.) Drain the pasta and divide bewteen 4 plates. Top with the sauce and serve with a grating of Parmensan or Pecorino.

Make up extra and freeze it, it keeps beuatifully and reheats to make a quick and delicious sauce to top pasta or polenta with for a satisfying and comforting dinner.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 450g Wild Boar Leg (or good quality pork)
  • 2 Onions
  • 250ml Red Wine
  • 1 Cinnamon Stick
  • 15 Juniper Berries - Crushed
  • 4 Bay Leaves
  • 4 Cloves of Garlic - chopped
  • 1 tbsp Extra Virgin Olive Oil
  • 1 Carrot - chopped
  • 1 400g Tin Chopped Tomatoes
  • 1 tbsp Balsamic Vinegar
  • 300ml Beef Stock
  • 10g Dried Porcini Mushrooms
  • 300-350g Tesco Finest Egg Fettuccine
  • Handful each Sage, Rosemary & Oregano - chopped
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