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A bowl of pasta topped with a hearty meat sauce, grated cheese, and fresh green herbs, served on a white plate with a brown rim.

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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Prep Time 45 minutes
Cook Time 1 hour 45 minutes
Active Time 1 hour
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: Main Course, Pasta, Seasonal
Cuisine: Italian, Rustic
Calories: 390
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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
  • 1 Pinch salt
  • 2 tablespoon 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.
  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

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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