Wild boar ragù with fresh pasta

Wild boar ragù with fresh pasta
21 Ingredients
  • Olive oil, for frying
  • 1 onion, peeled and finely chopped
  • 2 carrots, peeled and finely diced
  • 2 sticks celery, finely diced
  • 2 garlic cloves, peeled and finely sliced
  • Flour, for dusting
  • Salt and freshly ground black pepper
  • 750g/1lb 10oz wild boar neck or shoulder, chopped into 3cm/1in cubes
  • 100g/3½oz pancetta
  • 1 bay leaf
  • 5cm/2in strip of orange rind
  • 375ml/13fl oz red wine, preferably italian
  • 2 tbsp tomato purée
  • 4 sprigs oregano, leaves picked and roughly chopped
  • 300g/10oz tipo 00 flour
  • ½ tsp salt
  • 3 free-range eggs
  • Semolina, for dusting
  • 250g/9oz fresh porcini mushrooms, halved lengthways
  • Olive oil, for frying
  • Fresh parmesan, to serve
Nutrition
1577
79% daily value
4 servings
                                       
                                           
     

Fat

165% 107

Saturated

92% 18

Trans

- 0

Monounsaturated

- 72

Polyunsaturated

- 13

Carbs

26% 77

Carbs (net)

- 71

Fiber

23% 6

Sugars

- 6

Sugars, added

- 0

Protein

118% 59

Cholesterol

45% 136

Sodium

64% 1542

Calcium

15% 145

Magnesium

15% 61

Potassium

18% 865

Iron

23% 4

Zinc

22% 2

Phosphorus

78% 544

Vitamin A

35% 318

Vitamin C

8% 7

Thiamin (B1)

85% 1

Riboflavin (B2)

62% 1

Niacin (B3)

80% 13

Vitamin B6

33% 0

Folate equivalent (total)

19% 78

Folate (food)

- 78

Folic acid

- 0

Vitamin B12

20% 0

Vitamin D

5% 1

Vitamin E

92% 14

Vitamin K

66% 79
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