Tagliatelle with Kettle & Fire Wild Boar Ragù

Silky handmade tagliatelle folded through a wild boar ragù built on white wine, tomato paste, and Kettle & Fire Beef Broth - reduced until glossy, tightened with butter, and finished with thyme. Deep, clean flavor without heaviness.

Why You'll Love Tagliatelle with Kettle & Fire Wild Boar Ragù ❤️

The broth-driven ragù stays deep and rich without the heaviness of a tomato base. Fresh pasta brings chew, butter brings shine, and everything comes together in a sauce that clings exactly the way it should.

Tips and Tricks

• Fresh tagliatelle cooks in about 60 seconds - don't overdo it.
• Emulsify with pasta water for a tight, glossy sauce.
• Choose thyme leaves, not sprigs, to avoid overpowering the ragù.

Variations

• Swap in pork shoulder or beef chuck.
• Add sautéed porcini for earthiness.
• Use pecorino instead of Parmesan for sharper salinity.

Substitutions

• Wild boar → pork shoulder or ground beef
• Kettle & Fire Beef Broth → Kettle & Fire Low-Sodium Beef Broth
• White wine → dry red wine

Best served with

• Lemon-dressed bitter greens
• Garlic-rubbed sourdough
• A glass of Barolo or Chianti Classico

How to Store Leftovers

Store pasta and ragù separately. Pasta holds 2 days; ragù 3-4 days or freeze up to 1 month. Reheat pasta in hot broth or water, then toss with sauce.

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Tagliatelle with Kettle & Fire Wild Boar Ragù

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Silky handmade tagliatelle folded through a wild boar ragù built on white wine, tomato paste, and Kettle & Fire Beef Broth - reduced until glossy, tightened with butter, and finished with thyme. Deep, clean flavor without heaviness.

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Active Time 1 hour hr

Total Time 2 hours hrs 30 minutes mins

Servings: 4 servings

Course: Main Course, Pasta, Seasonal

Cuisine: Italian, Rustic

Calories: 390

Ingredients Equipment Method Nutrition

Ingredients

  

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• 2 tablespoon olive oil
• 1 lb ground wild boar
• 1 small onion
• 2 garlic cloves
• ¼ cup white wine
• 2 cups Kettle & Fire Beef Broth
• 1 tablespoon tomato paste
• 1 teaspoon fresh thyme
• Sea salt
• Black pepper
• 2 cups all-purpose flour
• 3 large eggs
• 1 tablespoon olive oil
• Pinch of salt
• 2 tablespoon butter
• Pinch of thyme leaves
• ¼ cup pasta water
• ¼ cup Parmesan cheese
• Fresh parsley

Equipment

• Large Skillet
• Mixing Bowls
• Rolling pin or pasta machine
• Chefs knife
• Bench scraper
• Dutch oven or stockpot
• Fine Mesh Strainer
• Slotted spoon
• Saucier or wide sauté pan

Method

 

Make the Ragù

1. Heat olive oil in a large skillet over medium heat. Add wild boar and cook until browned.
2. Stir in onion and garlic; sauté until translucent. Add tomato paste and cook 4 minutes until caramelized.
3. Deglaze with white wine and reduce by half.
4. Add Kettle & Fire Beef Broth, thyme, salt, and pepper. Simmer on low until tender and reduced, about 1 hour.

Make the Pasta Dough

1. On a clean surface, mound flour and create a deep well. Crack eggs into the center; add olive oil and salt.
2. Use a fork to gradually pull flour from the edges into the eggs.
3. Knead until smooth and elastic, 8-10 minutes. Wrap and rest 30 minutes.

Roll and Cut Tagliatelle

1. Divide dough into two portions. Flatten the first and run it through the widest setting of a pasta roller.
2. Continue rolling, narrowing the thickness each pass, until you reach a thin sheet (setting 6 or similar).
3. Lightly flour, fold lengthwise, and slice into ¼-inch ribbons.
4. Unfurl into nests and dust lightly. Repeat with remaining dough.

Cook and Finish the Pasta

1. Bring a large pot of salted water to a rapid boil.
2. Cook tagliatelle for 1 minute until just under al dente.
3. Warm ragù in a saucier over medium heat.
4. Add 2 tablespoon butter, thyme leaves, and ¼ cup pasta water. Reduce 2-3 minutes until glossy.
5. Transfer pasta directly into the sauce. Toss and cook together for 90 seconds.

Nutrition

Serving: 4servingsCalories: 390kcalCarbohydrates: 56gProtein: 9gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 4mgSodium: 189mgPotassium: 136mgFiber: 2gSugar: 4gVitamin A: 134IUVitamin C: 2mgCalcium: 107mgIron: 3mg

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