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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,




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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