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Homemade Tagliatelle With Wild Boar Ragu

 
One serving costs about $7.23 One serving costs about $7.23 One serving costs about $7.23

$7.23 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 dairy-free,dairy free side dish,lunch,main course,main dish,dinner
spoonacular Score:63%

Spoonacular Score: 63%

 

You can never have too many main course recipes, so give Homemade Tagliatelle With Wild Boar Ragu a try. This recipe serves 6. Watching your figure? This dairy free recipe has 468 calories, 37g of protein, and 16g of fat per serving. For $7.23 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. Only a few people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes about about 45 minutes. If you have canned tomatoes, garlic cloves, brown onion, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. Overall, this recipe earns a pretty good spoonacular score of 63%. Similar recipes include Pappardelle with Wild Boar Ragu, Hellraisin' Wild Boar-Wrapped Wild Boar, and Tagliatelle al Sugo di Funghi (Tagliatelle with Mushroom Ragu).

No one wine will suit every pasta dish. Pasta in a tomato-based sauce will usually work well with a medium-bodied red, such as a montepulciano or chianti. Pasta with seafood or pesto will fare better with a light-bodied white, such as a pinot grigio. Cheese-heavy pasta can pair well with red or white - you might try a sangiovese wine for hard cheeses and a chardonnay for soft cheeses. We may be able to make a better recommendation if you ask again with a specific pasta dish.

Ingredients

Servings:
1.75 lb
1.75 lb wild boar
wild boar
0.25 lb
0.25 lb pancetta
pancetta
1 large
1 large brown onion
brown onion
6
6  garlic cloves
garlic cloves
1 large
1 large carrot
carrot
1
1  celery stalk
celery stalk
28 oz
28 oz canned tomatoes
canned tomatoes
0.5 bottle
0.5 bottle dry red wine
dry red wine
1 cup
1 cup italian parsley
italian parsley
8
8  basil leaves
basil leaves
some
some extra virgin olive oil
extra virgin olive oil
some
some Salt & Pepper
Salt & Pepper
1 cup
1 cup flour
flour
1 large
1 large egg
egg
1.75 lb wild boar
1.75 lb
wild boar
0.25 lb pancetta
0.25 lb
pancetta
1 large brown onion
1 large
brown onion
6  garlic cloves
6
garlic cloves
1 large carrot
1 large
carrot
1  celery stalk
1
celery stalk
28 oz canned tomatoes
28 oz
canned tomatoes
0.5 bottle dry red wine
0.5 bottle
dry red wine
1 cup italian parsley
1 cup
italian parsley
8  basil leaves
8
basil leaves
some extra virgin olive oil
some
extra virgin olive oil
some Salt & Pepper
some
Salt & Pepper
1 cup flour
1 cup
flour
1 large egg
1 large
egg

Equipment

food processor
food processor
pasta machine
pasta machine
wooden spoon
wooden spoon
rolling pin
rolling pin
bowl
bowl
knife
knife
frying pan
frying pan
pot
pot
food processor
food processor
pasta machine
pasta machine
wooden spoon
wooden spoon
rolling pin
rolling pin
bowl
bowl
knife
knife
frying pan
frying pan
pot
pot


Instructions

Season the boar with salt and pepper and dust with a bit of flour. Brown the boar on both sides and set aside. In another pan, heat a couple of tablespoons of olive oil until almost smoking. Add the onions and cook until translucent. Add the garlic and cook a couple minutes longer before adding the carrot and celery. Cook until the vegetables are soft. Add the boar and pancetta to the pot and cook for about 10-15 minutes. Add the tomatoes, wine, parsley and basil. Simmer for several hours if you can, stirring occasionally. After a couple of hours, start trying to pull apart the boar meat. (Leaving it in large pieces will make it dry.) You should be able to do this just with a wooden spoon. In a food processor blend the flour, the eggs, the oil, and 1 1/2 tablespoons cold water until the mixture just begins to form a ball, adding more water drop by drop if the dough is too dry. (The dough should be firm and not sticky.) Blend the dough for 15 seconds more to knead it. You can prepare the dough up to 4 hours ahead of time. Just keep it covered in the fridge. It needs to stand, covered, at room temperature for an hour before being rolled, however, so keep that in mind. To roll pasta dough, set the smooth rollers of a pasta machine at the widest setting. (If you don't have a pasta roller, you can use a rolling pin; it'll just take some elbow grease and you may not be able to get it very thin.) Divide the dough into 3 pieces, flatten one piece into a rough rectangle, and cover the remaining pieces with an inverted bowl. Dust the rectangle with flour and feed it through the rollers. Turn the dial down one notch and feed the dough through the rollers. Continue to feed the dough through the rollers, turning the dial one notch lower each time, until the dough has reached the desired thinness. The dough should be a smooth, long sheet about four or five inches wide and about 1/16-inch thick. Roll the remaining pasta dough in the same manner. Using a knife, cut the sheets of pasta into 1-inch wide ribbons. Once you have all your tagliatelle cut, cook in a large pot of boiling, salted water. Fresh pasta only takes a couple of minutes to cook, and it's done when it floats to the top, so be sure that you've already set the table and are ready to eat. Drain the cooked pasta (don't rinse!!) and divide into large pasta bowls. Cover the pasta with sauce and sprinkle with some freshly grated Parmiggiano Reggiano cheese. Serve with crusty grilled bread and a simple side salad.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $7.23
Ingredient
1.75 pounds wild boar
¼ pounds pancetta
1 large brown onion
6 garlic cloves
1 large carrot
1 celery stalk
28 ounces canned tomatoes
½ bottles dry red wine
1 cup italian parsley
8 basil leaves
some extra virgin olive oil
1 cup flour
1 large egg
Price
$28.22
$4.54
$0.33
$0.40
$0.13
$0.02
$1.70
$4.89
$2.38
$0.13
$0.17
$0.17
$0.31
$43.37

Tips

Health Tips

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Extra-virgin olive oil is the least refined type of olive oil and therefore contains more of the beneficial compounds that get lost during processing. However, its minimal processing could also mean it has a lower smoke point than other olive oils. Once an oil starts to smoke, it begins to break down, producing a bad flavor and potentially harmful compounds. Unfortunately, the smoke point of an oil depends on so many factors that it is hard to say what the smoke point of an oil really is. For extra-virgin olive oil, it could be anywhere between 200-400 degrees Fahrenheit. Most people recommend using extra-virgin olive oil to add flavor to a finished dish or in cold dishes to be on the safe side. More refined olive oils, canola oil, coconut oil, and clarified butter/ghee are better options for high temperature cooking.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • Choose organic, pasture raised pork to avoid antibiotics, hormones, and genetically modified feed. It is better for your health, for the animals, and for the planet. If you're worried about your grocery budget, try eating vegetarian meals more often during the week so you can splurge on better meat on the weekends.

Disclaimer

Nutritional Information

Quickview
467 Calories
37g Protein
15g Total Fat
32g Carbs
26% Health Score
Limit These
Calories
467
23%

Fat
15g
24%

  Saturated Fat
4g
28%

Carbohydrates
32g
11%

  Sugar
7g
9%

Cholesterol
47mg
16%

Sodium
361mg
16%

Alcohol
6g
36%

Get Enough Of These
Protein
37g
75%

Vitamin K
176µg
168%

Vitamin A
3221IU
64%

Vitamin B1
0.87mg
58%

Vitamin B3
9mg
46%

Selenium
28µg
40%

Vitamin C
29mg
35%

Phosphorus
291mg
29%

Manganese
0.51mg
26%

Vitamin B2
0.4mg
24%

Folate
82µg
21%

Iron
3mg
21%

Vitamin B6
0.37mg
18%

Potassium
606mg
17%

Fiber
4g
17%

Copper
0.33mg
16%

Vitamin E
2mg
16%

Magnesium
44mg
11%

Calcium
100mg
10%

Vitamin B5
0.83mg
8%

Zinc
1mg
7%

Vitamin B12
0.18µg
3%

Vitamin D
0.26µg
2%

covered percent of daily need

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