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Wild boar ragu with homemade pasta

  • Wild Boar Ragu with Homemade Pasta and Crispy Artichoke Leaves

    Serves 2 people
    Cooking time: 30 mins prep plus 3 hours 30 mins cooking time
    Expertise Level: 2 out of 3


    For the ragu:
    400g diced wild boar (shoulder and/or leg meat) - if your local butcher doesn't do boar, you can order online
    100g boar or pig's liver, diced
    2 garlic cloves, crushed
    1 red onion, grated
    1 large carrot, grated
    2 sticks of celery, grated
    1 tbsp tomato puree
    1 bottle of Chianti red wine
    splash of red wine vinegar
    4 bay leaves
    2 sprigs of rosemary
    1 tsp dried oregano
    smoked salt
    handful dark purple (black) olives

    For the pasta:
    100g '00' flour
    pinch of table salt
    1 large free-range egg

    For the garnish:
    2 pieces pancetta
    jar of artichoke hearts
    vegetable oil
    plain flour
    parsley, finely chopped
    parmesan, grated

    1. Heat a glug of olive oil in a thick-bottomed saucepan on a high heat. Once the oil is hot, add the diced wild boar in batches, thoroughly browning all sides. Remove from the pan and keep on a plate. Sear the liver then put on the plate with boar meat.
    2. Mix the onion, carrot, celery and garlic with the tomato puree, then add to the pan you cooked the meat in and turn the heat down to medium. Cook the vegetables for 4-5 minutes, being careful not to let them burn.
    3. Return the meat and liver to the saucepan with the vegetables, give it all a good stir, then add the red wine, vinegar, bay, rosemary, oregano and salt and pepper to taste. Put a lid on the pan and turn the heat right down, gently simmering for 3 hours, stirring occasionally.
    4. While the ragu is cooking, make the pasta. Put the flour, salt and egg in a food processor and whizz for 30 seconds or until the dough forms a ball. You want a soft dough that isn't sticky, so if it's too sticky add a little more flour, or add water if it's not soft enough. (If you don't have a food processor you can do this all by hand - you must knead the dough for around 20 minutes to achieve the correct consistency).
    5. Put the ball of dough on a very lightly floured surface and briefly knead until you have a smooth ball of dough. Leave the dough to rest at room temperature for an hour.
    6. Once the dough has rested, roll it by hand or use a pasta machine. Taking a small of piece of dough, use a rolling pin to roll the dough out as thinly as possible on a lightly floured surface. Keep moving the dough round so it doesn't stick and put a little flour on the rolling pin too.
    7. To make tagliatelle cut the sheets of pasta into thin ribbons. Sprinkle the pasta with a little semolina (which will fall off and drop to the bottom of the pan when cooking) to stop the ribbons sticking to each other.
    8. Now prep the garnish. Heat 2cm sunflower oil in a heavy-bottomed frying pan. Tear the leaves off the artichoke hearts, wipe off excess oil and dip each leaf in some plain flour. Once the oil is hot, drop the leaves into the oil and fry for 1-2 minutes or until golden brown. Remove from the pan and put on a plate. Heat another frying pan and once hot add the pancetta, frying until brown and crispy. Remove and keep to one side.
    9. When the ragu is done, remove from the heat and stir with a fork to break up any pieces of meat that are still whole - they should fall apart with the gentlest touch of a fork. Add the olives to the ragu and put the lid back on while you cook the pasta.
    10. Bring a large pan of water up to a rolling boil and add a good pinch of salt. Drop the pasta into the water and cook for around 4 minutes. Once cooked, lift the pasta out and put it straight into the saucepan of ragu. Give it a good stir and add a little of the pasta cooking water and a good glug of olive oil.
    11. Twizzle the pasta around a large fork to make a nice bundle to plate up. Top with grated Parmesan, little pieces of pancetta, parsley and some fried artichoke leaves. Serve with a large glass of Chianti.

    Recipe created by: Rosie Llewellyn

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