Tagliatelle with Wild Boar Ragù

White wine. Boar carries plenty of its own flavor and red pushes the whole thing heavier than it needs to be. The ragù finishes in the pan with the pasta and a splash of its water, and that starch is what makes the sauce cling instead of sitting underneath.

Why You'll Love Tagliatelle with 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
• Beef broth → 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 Wild Boar Ragù

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Ground wild boar simmered an hour with white wine, tomato paste and beef broth, folded through fresh egg tagliatelle with butter and Parmesan.

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Prep Time 45 minutes mins

Cook Time 1 hour hr 45 minutes mins

Active Time 1 hour hr

Total Time 2 hours hrs 30 minutes mins

Servings: 4 servings

Course: Main Course, Pasta, Seasonal

Cuisine: Italian, Rustic

Ingredients Equipment Method Notes

Ingredients

  

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Ragù

• 2 tbsp olive oil
• 1 lb ground wild boar
• 1 small onion
• 2 garlic cloves
• ¼ cup white wine
• 2 cups Beef Broth
• 1 tbsp tomato paste
• 1 tsp fresh thyme
• Sea salt
• Black pepper

Tagliatelle

• 2 cups all-purpose flour
• 3 large eggs
• 1 tbsp olive oil
• 1 Pinch salt

To Finish

• 2 tbsp butter
• 1 Pinch thyme leaves
• ¼ cup pasta water
• ¼ cup Parmesan cheese
• Fresh parsley to taste

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. You'll know you're ready to move on when the paste loses its raw smell and starts to stick to the pan. Those browned bits are flavor, and you get them all back the moment you deglaze.
3. Deglaze with white wine and reduce by half. You'll know all of the bits have released when you run your spoon over the bottom of the pan and it feels smooth. Raw wine throws a sharp scent that pushes your face back. Step away a few seconds, then come in from the side. You'll know it's ready when that scent is gone and you smell the wine's own fruit and the onion instead.
4. Add the 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 tbsp butter, thyme leaves, and ¼ cup pasta water. Reduce 2-3 minutes until glossy. If you're reducing for a sauce, you're looking for nappe. It coats the back of a spoon, and when you draw your finger through it, it leaves a distinct line.
5. Transfer pasta directly into the sauce. Toss and cook together for 90 seconds.
6. Off the heat, add the Parmesan and toss until it disappears into the sauce rather than sitting on top of it. Twirl into warm bowls and scatter the parsley over.

Notes

Storage: cover and refrigerate the ragù for up to 3 days, or freeze for up to 3 months. Fresh pasta is best cooked the day it's made, but you can freeze uncooked tagliatelle nests on a tray, then bag them, for up to a month, cook straight from frozen.

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