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Pasta al Ragu di Cinghiale イルマガツィーノ トリッパ推しの老舗だがパスタも美味 猪肉と地元の乾麺の山っぽさが良い #italy #italia #florence #firenze #toscana #ilmagazzinofirenze #ilmagazzino #pasta #italianfood #cucinaitaliana #pastaalragùdicinghiale #cinghiale #イタリア #フィレンツェ #トスカーナ #パスタ #イタリア料理 #イタリアン #ショートパスタ #チンギアーレ #イルマガッツィーノ Pasta al Ragu di Cinghiale: A Robust Italian Recipe Guide

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.