Homemade Tagliatelle With Wild Boar Ragu

Homemade Tagliatelle With Wild Boar Ragu might be a good recipe to expand your main course recipe box. This recipe serves 6 and costs $7.36 per serving. One portion of this dish contains about 37g of protein, 27g of fat, and a total of 569 calories. It is a good option if you're following a dairy free diet. Only a few people made this recipe, and 1 would say it hit the spot. If you have parsley, pancetta, carrot, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 64%, which is solid. Users who liked this recipe also liked Pappardelle with Wild Boar Ragu, Hellraisin' Wild Boar-Wrapped Wild Boar, and Tagliatelle al Sugo di Funghi (Tagliatelle with Mushroom Ragu).

  • Serves: 6
  • Time: 45 Mins
  • Category: side dish, lunch, main course, main dish, dinner
  • Health Rating: 26.0

Ingredients


Table
Grid

Instructions

Step 1: Season the boar with salt and pepper and dust with a bit of flour.

Ingredients:

  • salt and pepper
  • all purpose flour
  • boar

Step 2: Brown the boar on both sides and set aside.

Ingredients:

  • boar

Step 3: In another pan, heat a couple of tablespoons of olive oil until almost smoking.

Ingredients:

  • olive oil

Equipment:

  • frying pan

Step 4: Add the onions and cook until translucent.

Ingredients:

  • onion

Step 5: Add the garlic and cook a couple minutes longer before adding the carrot and celery.

Ingredients:

  • carrot
  • celery
  • garlic

Step 6: Cook until the vegetables are soft.

Ingredients:

  • vegetable

Step 7: Add the boar and pancetta to the pot and cook for about 10-15 minutes.

Ingredients:

  • pancetta
  • boar

Equipment:

  • pot

Step 8: Add the tomatoes, wine, parsley and basil.

Ingredients:

  • tomato
  • parsley
  • basil
  • wine

Step 9: Simmer for several hours if you can, stirring occasionally.

Step 10: After a couple of hours, start trying to pull apart the boar meat. (Leaving it in large pieces will make it dry.) You should be able to do this just with a wooden spoon.

Ingredients:

  • boar
  • meat

Equipment:

  • wooden spoon

Step 11: In a food processor blend the flour, the eggs, the oil, and 1 1/2 tablespoons cold water until the mixture just begins to form a ball, adding more water drop by drop if the dough is too dry. (The dough should be firm and not sticky.)

Ingredients:

  • dough
  • all purpose flour
  • water
  • egg
  • cooking oil

Equipment:

  • food processor

Step 12: Blend the dough for 15 seconds more to knead it.

Ingredients:

  • dough

Step 13: You can prepare the dough up to 4 hours ahead of time. Just keep it covered in the fridge. It needs to stand, covered, at room temperature for an hour before being rolled, however, so keep that in mind.

Ingredients:

  • dough

Step 14: To roll pasta dough, set the smooth rollers of a pasta machine at the widest setting. (If you don't have a pasta roller, you can use a rolling pin; it'll just take some elbow grease and you may not be able to get it very thin.)

Ingredients:

  • pasta dough
  • pasta
  • roll

Equipment:

  • pasta machine
  • rolling pin

Step 15: Divide the dough into 3 pieces, flatten one piece into a rough rectangle, and cover the remaining pieces with an inverted bowl.

Ingredients:

  • dough

Equipment:

  • bowl

Step 16: Dust the rectangle with flour and feed it through the rollers.

Ingredients:

  • all purpose flour

Step 17: Turn the dial down one notch and feed the dough through the rollers.

Ingredients:

  • dough

Step 18: Continue to feed the dough through the rollers, turning the dial one notch lower each time, until the dough has reached the desired thinness.

Ingredients:

  • dough

Step 19: The dough should be a smooth, long sheet about four or five inches wide and about 1/16-inch thick.

Ingredients:

  • dough

Step 20: Roll the remaining pasta dough in the same manner.

Ingredients:

  • pasta dough
  • roll

Step 21: Using a knife, cut the sheets of pasta into 1-inch wide ribbons.

Ingredients:

  • pasta

Equipment:

  • knife

Step 22: Once you have all your tagliatelle cut, cook in a large pot of boiling, salted water. Fresh pasta only takes a couple of minutes to cook, and it's done when it floats to the top, so be sure that you've already set the table and are ready to eat.

Ingredients:

  • fresh pasta
  • tagliatelle
  • water

Equipment:

  • pot

Step 23: Drain the cooked pasta (don't rinse!!) and divide into large pasta bowls.

Ingredients:

  • cooked pasta
  • pasta

Equipment:

  • bowl

Step 24: Cover the pasta with sauce and sprinkle with some freshly grated Parmiggiano Reggiano cheese.

Ingredients:

  • cheese
  • pasta
  • sauce

Step 25: Serve with crusty grilled bread and a simple side salad.

Ingredients:

  • bread


Dietary Information

  • Dairy-Free

Nutrition Facts

NutrientAmount% Daily Needs
Calories569.39 kcal28.47%
Fat27.43 g42.2%
Saturated Fat6.13 g38.33%
Carbohydrates32.68 g10.89%
Net Carbohydrates28.4 g10.33%
Sugar7.66 g8.51%
Cholesterol43.47 mg14.49%
Sodium328.24 mg14.27%
Alcohol6.56 g100.0%
Alcohol %1.89 %100.0%
Protein37.16 g74.33%
Vitamin K183.83 µg175.08%
Vitamin A3216.0 IU64.32%
Vitamin B10.87 mg57.91%
Vitamin B39.21 mg46.06%
Selenium27.76 µg39.66%
Vitamin C29.08 mg35.25%
Phosphorus289.76 mg28.98%
Vitamin E4.02 mg26.8%
Manganese0.52 mg26.19%
Vitamin B20.4 mg23.44%
Iron3.78 mg20.98%
Folate82.18 µg20.55%
Vitamin B60.37 mg18.32%
Potassium605.95 mg17.31%
Fiber4.27 g17.1%
Copper0.33 mg16.43%
Magnesium44.59 mg11.15%
Calcium100.33 mg10.03%
Vitamin B50.82 mg8.17%
Zinc1.05 mg7.02%
Vitamin B120.17 µg2.81%
Vitamin D0.24 µg1.62%