Ingredients
- 125 grams unsalted butter
- 2 onions minced
- 2 large carrots minced
- 3 stalks celery minced
- 6 cloves garlic
- 2 kilos wild boar meat chopped in small pieces
- 50 grams dried porcini (mushrooms) reconstituted in 1 some hot water and chopped
- 250 milliter red wine
- 500 milliliter beef broth
- 250 grams milk
- 425 grams tin of chopped tomatoes
- 350 grams tomato paste
- 1 teaspoon nutmeg grated
- salt and pepper to taste
- Parmesan cheese grated
- extra virgen olive oil
- 900 grams penne or rigatoni pasta good quality
- 2 sprigs rosemary
- 2 sprigs thyme
- 2 leaves sage
Instructions
- Heat the butter over medium-high heat in a large pan.
- Add the onion, garlic celery and carrots and cook gently for 5 to 9 minutes, stirring often. Do not brown them. Sprinkle a little salt over the onions to prevent them from burning.
- Stir in the chopped porcini mushrooms and tomato paste and allow everything to cook for 4 or 5 minutes, again, stirring often. When the tomato paste begins to turn a rusty red color, add the ground meat, the porcini soaking water and the broth. Bring to a simmer.
- Add herbs.
- Allow the sauce to cook down over low heat. Stir from time to time.
- When the liquid has mostly evaporated, add the wine and chopped tomatoes and cook down again over a low heat. Stir from time to time.
- Add the milk, nutmeg and black pepper and stir well.
- Bring back to a simmer and add salt to taste. Let this cook until it is the consistency you want.
- Cook pasta al dente and add two ladles of sauce to the pasta. Combine well.
- Serve the pasta on deep plates and top with a small ladle of sauce.
- Top with grated parmesan cheese.
- Drizzle some olive oil over the pasta.
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