Fat spaghetti with wild boar sauce

Fat spaghetti with wild boar sauce

Pinci con ragu di cinghiale

By
From
Pasta
Serves
4
Photographer
Laura Edwards

Italians like the taste of wild meat, and you might also encounter ragus of venison, pheasant, hare and many other game animals and birds. The idea is always to cook the meat with some sauce very, very slowly, in order to extract all the flavours of the meat and vegetables. Pinci is a typically Umbrian pasta handmade from a dough of half Italian ‘00’ flour and half durum wheat semolina flour and water. The strands look like shortish large spaghetti. They are about 20cm long, and pulled by hand. This recipe comes from Umbria/Tuscany.

Ingredients

Quantity Ingredient
400g dried pinci pasta
salt and pepper, to taste
80g parmesan, freshly grated

Sauce

Quantity Ingredient
60ml olive oil
2 onions, peeled and finely sliced
1 carrot, peeled and finely cubed
1 celery stalk, finely cubed
600g wild boar meat, minced
50ml red wine
800g canned crushed tomatoes
1 tablespoon tomato paste
1 teaspoon freshly grated nutmeg
6 bay leaves

Method

  1. Ragu always begins by heating the oil in a large saucepan, then adding and frying the onion, carrot and celery until softish, about 5 minutes. With this recipe, you then need to add the wild boar mince and brown it a little all over, stirring, before you add the wine. Stir for a few minutes to get rid of the alcohol. Add the crushed tomatoes and tomato paste, the nutmeg and bay leaves, and leave it to cook slowly, uncovered, for 11/2 hours, adding some water if necessary. Stir every now and then. Season with salt and pepper to taste when the sauce has reduced.
  2. Cook the pasta in plenty of boiling salted water for 8–9 minutes or until al dente. Drain and mix with a little of the sauce. Plate the pasta with some more sauce on top and sprinkle with the grated Parmesan.

Alternatives

  • You can substitute the pinci with fusilli lunghi, paccheri, tripoline or pasta alla chitarra, a sort of square spaghetti. You could make a sauce like this in much the same way using rabbit, hare or venison meat.
Tags:
Antonio
Carluccio
pasta
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