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Hello readers,
have you ever tried the pasta with wild boar sauce? That is a simple recipe... well, it is not too light, but the New Year's Eve dinner is not for diet.
The preparation starts the day before, we put the wild boar into a pan with red wine, celery, carrot and onion, all vegetable must be finely chopped.
after 24 hours you have to remove the meat from the wine and chop it finely. The wine and vegetables used to this you can throw away.
Then finely chop two onions, three pieces of celery, a few carrots and sauté in olive oil.
put the meat in the pan and cook over high heat for 10 minutes, then add half a cup of tomato sauce, a teaspoon of salt (to adjust to taste) and two glasses of red wine.
When it starts to boil, leave on low heat for an hour and a half, stirring occasionally. The wine must be absorbed almost completely, but this sauce should not be too dry, if necessary you can add more wine.
When the sauce is ready, you can cook the pasta. Here begins a phase that is not completely easy: the pasta should be cooked less than usual, because you have to drain it and put it in the pan with the sauce and stir gently to finish cooking. In my region it says "pasta must fall in love with sauce".
So you have to try a few pieces of pasta in the last minutes of boiling to avoid overcook. This is valid for almost all types of pasta, especially the one with tomato.
That's all, folks
Happy New Year!
Paolo I4EWH
have you ever tried the pasta with wild boar sauce? That is a simple recipe... well, it is not too light, but the New Year's Eve dinner is not for diet.
The preparation starts the day before, we put the wild boar into a pan with red wine, celery, carrot and onion, all vegetable must be finely chopped.
after 24 hours you have to remove the meat from the wine and chop it finely. The wine and vegetables used to this you can throw away.
Then finely chop two onions, three pieces of celery, a few carrots and sauté in olive oil.
put the meat in the pan and cook over high heat for 10 minutes, then add half a cup of tomato sauce, a teaspoon of salt (to adjust to taste) and two glasses of red wine.
When it starts to boil, leave on low heat for an hour and a half, stirring occasionally. The wine must be absorbed almost completely, but this sauce should not be too dry, if necessary you can add more wine.
When the sauce is ready, you can cook the pasta. Here begins a phase that is not completely easy: the pasta should be cooked less than usual, because you have to drain it and put it in the pan with the sauce and stir gently to finish cooking. In my region it says "pasta must fall in love with sauce".
So you have to try a few pieces of pasta in the last minutes of boiling to avoid overcook. This is valid for almost all types of pasta, especially the one with tomato.
That's all, folks
Happy New Year!
Paolo I4EWH
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