Monday, July 14, 2014
Inquirer Daily News

Fettuccine With Wild Boar Ragu

Fettuccine with wild boar ragu.  (Associated Press)
Fettuccine with wild boar ragu. (Associated Press)

From the Associated Press

6 serving(s)

2 tablespoons olive oil

1 medium yellow onion, diced

1 large carrot, grated

1 stalk celery, diced

3 cloves garlic, minced

2 pounds ground wild boar

1 cup red wine

15-ounce can tomato sauce

6-ounce can tomato paste

1 pound fettuccine pasta

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh oregano

Salt and ground black pepper

Grated Parmesan cheese, for serving

 

In a large saucepan over medium-high, heat the olive oil. Add the onion, carrot, celery and garlic. Saute for 6 minutes, or until the onion is translucent.

Add the boar and cook until browned, about 8 to 10 minutes. Add the wine and cook, scraping the pan, until the wine has mostly evaporated. Add the tomato sauce and paste. Bring to a simmer and cook for 10 minutes.

Meanwhile, bring a large saucepan of salted water to a boil. Add the fettuccine and cook according to package directions.

When the pasta is done, stir 1/4 cup of its cooking water into the sauce. Drain the pasta and transfer to a serving bowl.

Stir the basil and oregano into the ragu, then season with salt and pepper. Ladle it over the pasta. Top with Parmesan cheese.

Nutrition information per serving (values are rounded to the nearest whole number): 620 calories; 110 calories from fat (18 percent of total calories); 13 g fat (3.5 g saturated; 0 g trans fats); 95 mg cholesterol; 70 g carbohydrate; 48 g protein; 5 g fiber; 960 mg sodium.

 

Tagged as: | Main dish

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