Tagliatelle al Ragù di Cinghiale (Tagliatelle with Wild Boar Ragù)

• 3 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 1 medium Carrot
• 2 pieces Celery
• 2 cloves Garlic
• 600 g Wild boar
• 2 tbsp Tomato purée
• 250 ml Red wine
• 800 g Canned tomatoes
• 2 pieces Bay leaves
• 400 g Tagliatelle
• 60 g Parmesan

1. Heat the olive oil in a Dutch oven over medium heat. Finely chop the onion, carrot and celery, then add to the pot and cook for 10 to 12 minutes until softened and lightly golden. Crush in the garlic and cook for 1 minute until fragrant.
2. Add the wild boar and cook, breaking it up with a wooden spoon, for 8 to 10 minutes until well browned. Stir in the tomato purée and cook for 2 minutes to deepen the flavour. Pour in the red wine and simmer for 5 to 7 minutes until reduced by about half.
3. Add the canned tomatoes and bay leaves, then bring to a gentle simmer. Reduce the heat to low and cook, partially covered, for 1 hour 45 minutes, stirring occasionally, until the meat is tender and the sauce is rich and thick. If it starts to catch, lower the heat and add a small splash of water from the kettle.
4. Bring a large pot of well salted water to the boil and cook the tagliatelle until al dente. Reserve a mug of the pasta water, then drain. Remove the bay leaves from the ragù.
5. Add the tagliatelle to the ragù and toss over low heat for 1 to 2 minutes until the pasta is well coated. Loosen with a splash of reserved pasta water if needed so the sauce clings to the ribbons. Serve hot with parmesan grated over the top.

Made this recipe? Rate it — a comment is optional.