Chief Strategy Officer,
TBWA Group Belgium
TBWA Group Belgium
Pasta al Ragu di Cinghiale
With love from an Umbrian wild boar
Fry the finely chopped onion with the crushed garlic. Add the juniper berries and all the spices.
Fry the boar meat at high temperature.
Pour the red wine and the game stock.
Note: don’t go too cheap with the wine, you’ll regret it later.
Now add the tomato paste and let it simmer on a low heat for a few hours.
Umbrians won’t all agree on the cooking time, but I like it long enough, so the meat really falls apart.
Cook the pappardelle al dente. If necessary, use some of the cooking liquid to bind the ragout a bit more.
Serve with a Sagrantino di Montefalco to maximize the Umbria experience.
Fry the boar meat at high temperature.
Pour the red wine and the game stock.
Note: don’t go too cheap with the wine, you’ll regret it later.
Now add the tomato paste and let it simmer on a low heat for a few hours.
Umbrians won’t all agree on the cooking time, but I like it long enough, so the meat really falls apart.
Cook the pappardelle al dente. If necessary, use some of the cooking liquid to bind the ragout a bit more.
Serve with a Sagrantino di Montefalco to maximize the Umbria experience.
500 gr wild boar meat,
trimmed and cubed
25cl red wine
15cl game stock
8 juniper berries
2 cloves of garlic
1 onion
Ingredients
pinch of cinnamon
Pinch of nutmeg
4 bay leaves
1 tbsp tomato puree
Olive oil
Pepper and salt
500 g papparedelle
pinch of cinnamon
Pinch of nutmeg
4 bay leaves
1 tbsp tomato puree
Olive oil
Pepper and salt
500 g papparedelle