Casarecce with Wild Boar Ragù

Casarecce with Wild Boar Ragù is a robust and flavorful dish, perfect for meat lovers and homemade cuisine enthusiasts. Here’s how to prepare it:

Ingredients for the Wild Boar Ragù:

• 500 g of ground wild boar meat or cut into small pieces
• 1 bottle of red wine (Chianti or another robust wine)
• 1 onion
• 1 carrot
• 1 celery stalk
• 2 cloves of garlic
• 2 bay leaves
• 1 sprig of rosemary
• 400 g of tomato puree or peeled tomatoes
• Extra virgin olive oil
• Salt and pepper to taste
• Meat broth to taste (optional)

Preparation of the Ragù:

1. If the wild boar meat is dry or tough, begin by marinating the pieces in red wine for at least 12 hours.

2. Finely chop the onion, carrot, and celery to prepare a sofrito.

3. In a large pot, heat the oil and sauté the sofrito until it is well browned.

4. Add the garlic, bay leaves, and rosemary.

5. Drain the wild boar pieces from the marinade (reserve the wine) and add them to the pot, browning the meat on all sides.

6. Deglaze with the red wine from the marinade and let the alcohol evaporate.

7. Add the tomato puree or peeled tomatoes, adjust with salt, add a grinding of pepper and cook on low heat for at least 2-3 hours, until the ragù is thick and the wild boar meat is tender. If necessary, add broth during cooking.

Preparation of the Casarecce:

1. Bring a pot of salted water to a boil and cook the casarecce until al dente.

2. Drain the pasta and reserve some of the cooking water.

3. Pour the pasta into the pot with the wild boar ragù and cook together for a couple of minutes, adding some cooking water if necessary to emulsify.

Serve hot, with a sprinkle of grated Parmigiano or Pecorino if you prefer, for a rich and flavorful meal. Enjoy your meal!