Tagliatelle al Ragù di Cinghiale

Ingredients

• 200 g Tagliatelle (fresh)
• 250 g Wild boar meat, minced
• 120 ml Red wine
• 30 g Pine nuts
• 2 tbsp Olive oil
• 1 small Onion, finely chopped
• 1 small Carrot, finely diced
• 1 stem Celery stalk, finely diced
• 200 g Tomato purée
• 1 tsp Fresh rosemary
• to taste Salt
• to taste Black pepper

Instructions

1. 1

   Heat the olive oil in a heavy pot over medium heat; add the onion, carrot, and celery and sauté for 5 minutes until softened.

2. 2

   Add the minced wild boar and brown it, breaking it up with a wooden spoon, for about 8 minutes.

3. 3

   Stir in the tomato purée, rosemary, and red wine; bring to a gentle boil, then reduce heat to low and simmer, partially covered, for 2 hours, stirring occasionally.

4. 4

   While the ragù simmers, bring a large pot of salted water to a boil and cook the fresh tagliatelle for 3‑4 minutes until al dente; drain, reserving a cup of pasta water.

5. 5

   Toast the pine nuts in a dry skillet over medium heat for 2 minutes until golden, then set aside.

6. 6

   Combine the cooked tagliatelle with the ragù, adding a splash of reserved pasta water if needed; toss gently and finish with toasted pine nuts, salt, and pepper to taste.

7. 7

   Serve immediately, optionally garnished with a sprig of rosemary.