Ciriole al Ragù di Cinghiale

Name: Ciriole al Ragù di Cinghiale (Ciriole Pasta with Wild Boar Sauce)
Yield: For 4
Cuisine: Italian
Ingredients: freshly grated pecorino cheese, to serve (optional); salt and pepper; salt and pepper; 500 g (1 lb) ciriole pasta (see bigoli); 500 g (1 lb) ciriole pasta (see bigoli); 150 ml (¼ pint) chicken stock; 675 g (1½ lb) minced wild boar; 250 ml (9 fl oz) red wine; 4 bay leaves; 2 tbsp tomato paste; pinch of freshly grated nutmeg; pinch of ground cinnamon; 1 garlic clove, crushed; 10 juniper berries; 3 tbsp virgin olive oil; 1 onion, chopped

Ciriole Pasta with Wild Boar Sauce

Preparation info

For
4

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

This wonderful dish is from Umbria, where wild boar are at home (until the hunters get hold of them). It is a really delightful combination of strongly flavoured ragù and robust pasta. Wild boar sounds exotic but it is now available from specialist butchers and some supermarkets.

Ingredients

3 tbsp virgin olive oil
1 onion, chopped
1 garlic clove, crushed

Europe
Italy
Umbria
Mediterranean
Pasta

Method

Heat the oil in a large pan, add the onion, garlic, spices and bay leaves and fry gently until the onion is softened. Add the tomato paste, meat, wine and stock and simmer gently for about 1½ hours. Season to taste. Cook the pasta in boiling salted water until al dente, then drain. Add to the sauce, mix well and serve, sprinkled with some pecorino cheese if desired.