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Recipe - Rigatoni with Wild Boar Ragout and Mushrooms




Ingredients (for 4 people):


350 g of Rigatoni,

300 g of wild boar pulp,

200 g of porcini mushrooms,

1 sprig of rosemary,

400 g of ripe and firm tomatoes,

1 stalk of celery,

1 carrot,

1 onion,

1 clove of garlic,

5 tablespoons of extra virgin olive oil,

1/2 glass of red wine,

salt,

pepper.


METHOD:


Wash the wild boar meat, dry it and divide it into cubes. Blanch the tomatoes in boiling water, drain, remove the peel and seeds and pass them through a vegetable mill. Clean the porcini mushrooms, wash them quickly in cold water, drain, dry and cut into slices. Remove the filaments from the celery; peel the carrot; peel the onion and the garlic clove, wash the prepared vegetables, dry and chop them, also chop the rosemary. In a pan with 4 tablespoons of oil, sauté the chopped onion, garlic, carrot and celery without letting them brown; add the diced wild boar pulp, brown them, pour the red wine and let it evaporate over high heat; add the tomatoes, the chopped rosemary; season with salt and pepper and cook the ragù over moderate heat in a covered pan for an hour. Meanwhile, in a pan with the remaining oil, brown the sliced ​​mushrooms for 2-3 minutes, season with salt and pepper and add them to the wild boar sauce a few minutes before the end of its cooking. Cook the pasta, drain it al dente, dress it with the wild boar and mushroom ragout, mix it and serve.

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