Pasta al Ragu di Cinghiale: A Robust Italian Recipe Guide

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Pasta al Ragu di Cinghiale

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large pot or Dutch oven
• Cutting board
• Sharp knife
• Wooden spoon
• Pasta pot
• Colander
• Serving bowls

Ingredients

  

• Ingredients
• For the Ragu
• 1 lb 450g wild boar meat (or substitute with beef or pork)
• 1 large onion finely chopped
• 2 carrots finely chopped
• 2 celery stalks finely chopped
• 3 cloves garlic minced
• 1 cup 240ml red wine (preferably Chianti)
• 1 can 14 oz crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tbsp olive oil
• For the Pasta
• 12 oz 340g pappardelle or tagliatelle
• Grated Parmesan cheese for serving
• Fresh parsley chopped (optional, for garnish)

Instructions

 

• Step-by-Step Method
• Prepare the Ingredients
• Start by finely chopping the onion, carrots, celery, and garlic. These will form the base of your ragu and provide great flavor.
• Brown the Meat
• In a large pot or Dutch oven, heat the olive oil over medium heat. Add the wild boar meat (or your chosen substitute) and season with salt and pepper. Sear the meat until browned on all sides, about 5-7 minutes. Remove the meat from the pot and set aside.
• Sauté the Vegetables
• In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened. Then add the minced garlic and cook for another minute until fragrant.
• Deglaze with Wine
• Pour in the red wine, scraping up any browned bits from the bottom of the pot. This step adds depth to your ragu. Allow the wine to reduce for about 5 minutes.
• Add the Tomatoes and Herbs
• Stir in the crushed tomatoes, tomato paste, dried oregano, thyme, bay leaf, and the reserved meat. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook gently for about 1.5 to 2 hours. Stir occasionally and add a little water if it becomes too thick.
• Cook the Pasta
• About 10 minutes before your ragu is done, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and reserve some pasta water.
• Combine the Pasta and Ragu
• Remove the bay leaf from the ragu. Add the cooked pasta to the pot with the ragu and toss to combine. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
• Serve
• Plate the pasta and ragu mixture and top with grated Parmesan cheese and fresh parsley if desired.
• Variations
• Different Meats: If wild boar isn't available, you can substitute it with beef, pork, or even turkey for a leaner option.
• Vegetarian Option: For a vegetarian ragu, use a combination of mushrooms and lentils as a meat substitute.
• Spice it Up: Add a pinch of red pepper flakes for some heat.

If you’ve ever had the pleasure of savoring the rich, hearty flavors of Italian cuisine, then you’ll know that few dishes can match the depth of a good ragu. Today, I’m excited to share with you a traditional recipe for Pasta al Ragu di Cinghiale, or pasta with wild boar ragu. This dish is a true celebration of rustic Italian cooking, perfect for special occasions or a cozy family dinner. From my own personal experience, this recipe transforms simple ingredients into a comforting, flavorful meal that will impress everyone at your table.

So, let me show you how I make this delectable dish.

Notes on What to Expect

When making Pasta al Ragu di Cinghiale, expect a robust and rich flavor profile. The long cooking time allows the meat to become tender and the flavors to meld beautifully. This dish pairs wonderfully with a glass of red wine and a side of crusty bread.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 2 hours
• Time to Stand: 30 minutes
• Total Time: 2 hours 50 minutes
• Ease of Cooking: Moderate
• Servings: 4-6
• Calories: Approximately 600 per serving
• Cost of Ingredients: Moderate ($20-$30)
• Cuisine: Italian
• Course: Main Dish

Equipment Needed

• Large pot or Dutch oven
• Cutting board
• Sharp knife
• Wooden spoon
• Pasta pot
• Colander
• Serving bowls
• Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta al Ragu di Cinghiale  now.

Ingredients

For the Ragu

• 1 lb (450g) wild boar meat (or substitute with beef or pork)
• 1 large onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 3 cloves garlic, minced
• 1 cup (240ml) red wine (preferably Chianti)
• 1 can (14 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• 2 tbsp olive oil

For the Pasta

• 12 oz (340g) pappardelle or tagliatelle
• Grated Parmesan cheese, for serving
• Fresh parsley, chopped (optional, for garnish)
• Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta al Ragu di Cinghiale  now.

Step-by-Step Method

1. Prepare the Ingredients

Start by finely chopping the onion, carrots, celery, and garlic. These will form the base of your ragu and provide great flavor.

2. Brown the Meat

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the wild boar meat (or your chosen substitute) and season with salt and pepper. Sear the meat until browned on all sides, about 5-7 minutes. Remove the meat from the pot and set aside.

3. Sauté the Vegetables

In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened. Then add the minced garlic and cook for another minute until fragrant.

4. Deglaze with Wine

Pour in the red wine, scraping up any browned bits from the bottom of the pot. This step adds depth to your ragu. Allow the wine to reduce for about 5 minutes.

5. Add the Tomatoes and Herbs

Stir in the crushed tomatoes, tomato paste, dried oregano, thyme, bay leaf, and the reserved meat. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook gently for about 1.5 to 2 hours. Stir occasionally and add a little water if it becomes too thick.

6. Cook the Pasta

About 10 minutes before your ragu is done, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and reserve some pasta water.

7. Combine the Pasta and Ragu

Remove the bay leaf from the ragu. Add the cooked pasta to the pot with the ragu and toss to combine. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.

8. Serve

Plate the pasta and ragu mixture and top with grated Parmesan cheese and fresh parsley if desired.

Variations

• Different Meats: If wild boar isn’t available, you can substitute it with beef, pork, or even turkey for a leaner option.
• Vegetarian Option: For a vegetarian ragu, use a combination of mushrooms and lentils as a meat substitute.
• Spice it Up: Add a pinch of red pepper flakes for some heat.
• Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta al Ragu di Cinghiale  now.

Tips and Substitutions

• Cooking Wine: Use a wine that you enjoy drinking; the better the wine, the better the sauce!
• Make Ahead: Ragu can be made a day in advance and stored in the fridge. The flavors will develop even more overnight.
• Freezing: This ragu freezes well, making it a great meal prep option.

Nutritional Information Per Serving

• Calories: 600
• Protein: 35g
• Carbohydrates: 75g
• Fat: 20g
• Fiber: 4g

I hope this guide has made making Pasta al Ragu di Cinghiale seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment. Enjoy your cooking adventure!