Pasta al Ragu di Cinghiale Tarifi

Malzemeler

• 3 Tablespoons Olive Oil, 1 Pound Ground Wild Boar, 1 Small Onion, Peeled & Diced, 1/3 Cup Finely Diced Carrots, 1/3 Cup Finely Diced Celery, 4 Cloves Garlic, Peeled & Minced, 1 (4 Ounce) Can Tomato Paste, 2 Tablespoons All-purpose Flour, 1 Quart Dry White Wine, 1/3 Cup Chopped Fresh Parsley, 1/3 Cup Chopped Fresh Basil, 1 Teaspoon Dried Oregano, 1 Sprig Fresh Rosemary, Salt & Pepper To Taste, 1 Pound Dry Pasta Of Choice. To Serve: Grated Pecorino Cheese

Hazırlanışı

1. Heat the oil in a large saucepan over medium high heat and add the meat to the pan, breaking up the ground meat with two forks as it cooks. Once the meat is browned, add the onions, carrots, celery, and garlic, and cook until the vegetables are lightly browned, about 7 minutes. Add the tomato paste and flour and stir into the meat and vegetables until well blended. Add the wine, parsley, basil, oregano, and rosemary, and season well with salt and pepper. Bring to a boil, then reduce heat to a simmer. Cover and cook, stirring occasionally for about 3 hours, adding a cup of water as needed if sauce thickens too much. Cook your pasta of choice in a large pot of lightly salted water until it is al dente. Drain the pasta, return to the pot, then add a couple of scoops of sauce to the pasta and mix well. Serve the pasta in individual bowls with a spoonful of additional sauce and offer the cheese at the table.

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