Homemade Tagliatelle With Wild Boar Ragu
Category: Main Dishes | Blog URL: http://blog.cork-popper.com/2009/11/16/week-11-what-to-eat-with-the-2006-badia-di-morrono-teneto/
This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.
Photo: Laurel Lyman
There are few things more delicious than Italian food. It's so simple yet so soulful, with an exacting focus on fresh, quality ingredients that is rivaled by few other cuisines. And though I wouldn't necessarily say that, on average, the best Italian food comes from Tuscany, I can absolutely say that one of my favorite dishes does - Tagliatelli with Wild Boar Ragu. Tagliatelle is a wide, long pasta that looks much like a thick ribbon while ragu is a traditional Italian meat sauce. And, as I've mentioned previously, wild boar (cinghiale in Italian) is a Tuscan staple. This rich, savory dish may just be the ultimate in comfort food, and will pair perfectly with the big complex flavors in the Badia di Morrono Teneto. In short, there was really never any question that it would be this week's CorkPopper recipe.
As you can imagine, wild boar can be difficult to find, so it's probably easiest to order it online. I got mine from Broken Arrow Ranch, a specialty site that sells only wild boar, antelope, venison and elk meat, and if the sausage is any indication, the loin I ordered for this dish should be amazing. So, without further delay, here's the recipe. Be sure to start the sauce several hours before dinner so that it has time to really simmer. If you don't want to make your own pasta dough, the fresh pasta you can buy at the grocery store is fine, although you're unlikely to find tagliatelli (fettucini will probably be the widest you can get).