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Fettuce con ragu (pasta with wild boar sauce)

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    Source: uktv.co.ukReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B2, B3, B9, B12, C, P
    MineralsChromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 3 tbsp extra virgin olive oil

    2. 1 onion , chopped

    3. 1 clove garlic , crushed

    4. 10 juniper berries

    5. pinch freshly ground ground nutmeg

    6. pinch ground cinnamon

    7. 4 bay leaves

    8. 3 tbsp tomato puree

    9. 675 g minced wild boar

    10. 250 ml red wine

    11. 150 ml chicken stock

    12. 500 g fettuce pasta

    13. black pepper

    14. freshly grated pecorino cheese , to serve

    Instructions Jump to Ingredients ↑

    1. Heat the oil in a large pan and add the onion, garlic, juniper berries, spices and bay leaves and fry gently for 5-6 minutes, until the onion is soft.

    2. Add the tomato paste, meat, wine and stock then simmer gently for about 1 hour and 30 minutes, until the sauce is rich and thickened. Season to taste.

    3. Meanwhile, cook the pasta in boiling salted water according to the instructions on the packet. Drain and add to the sauce. Toss well and serve immediately, sprinkled with pecorino cheese.

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