Best Spezzatino Di Cinghiale Wild Boar Stew Recipes

Sugo di Cinghiale: Wild Boar Sauce image

Provided by Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 9

4 tablespoons/60 ml extra-virgin olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1 pound/450 g wild boar beef, minced
1/2 teaspoon/2.5 ml nutmeg
Salt and freshly ground black pepper
2 cups/500 ml red wine
3 tablespoons/45 ml tomato paste

Steps:

Heat up the extra-virgin olive oil in a saucepan and saute the onion, carrots, and celery until soft. Add the minced wild boar and mix with the vegetables. Add the nutmeg, salt, pepper, and 1 cup wine. Allow the wine to reduce. Then add the tomato paste and mix well with the meat. Add the remaining 1 cup wine. Let the sauce simmer on medium heat for about 20 minutes. Serve the sauce with pasta or with polenta.

Pappardelle al Cinghiale image

Provided by Food Network

Categories main-dish

Time 1h25m

Yield 2 servings

Number Of Ingredients 9

4 eggs
14 ounces (400 grams) flour
2 onions, chopped
1 sprig rosemary
1 stalk celery, chopped
Olive oil
10 1/2 ounces (300 grams) tomatoes, chopped
14 ounces (400 grams) wild boar meat, minced
Freshly grated nutmeg

Steps:

Mix together the flour and eggs until a dough is formed. Knead the dough until it springs back when pushed with your finger, about 10 minutes. Cover and let rest for 30 minutes. Roll out the pasta with a pasta machine, or a rolling pin until it is 1/16-inch thick. Cut into 3/4-inch wide ribbons. Cook until al dente in boiling, salted water, about 2 to 3 minutes.
Saute onions, rosemary, and celery in olive oil until soft and starting to color. Add tomatoes, wild boar, and grated nutmeg. Cook until the boar meat is cooked through and the mixture reduces to a sauce consistency, about 10 to 15 minutes.
Drain the pasta and add to the sauce. Toss until the pasta is well coated.