Bigoli venetiwith wild boar ragù and leeks

N. 505

12 hours to marinate + 20 min
120 min
4 people
Bigoli veneti


Italian Wheat Bigoli Veneti no. 505 320 g
San Marzano Tomatoes from the Agro Sarnese-Nocerino area no. 450 200 g
Minced wild board meat 400 g
Red wine 500 ml
Cloves 2
Cinnamon 1 stick
Bay leave 1
Juniper berries 4
Leek 1
Celery 1 rib
Garlic glove 1
Thyme to taste
Extra virgin olive oil to taste
Salt, pepper to taste


  1. Place the wild boar meat in a bowl to marinate with the wine, spices and a bay leaf. Cover and store in the fridge for 12 hours.
  2. Put a drizzle of oil in the pan and sweat the leek, sliced into half circles, the clove of garlic, and the chopped carrot and celery.
  3. Drain the meat, place in the pan with the sautéed vegetables and sear.
  4. After approximately 15 minutes, add the San Marzano tomatoes no. 450 and the thyme. Cover and leave to cook for an hour and a half, then season with salt and pepper.
  5. In the meantime, cook the Bigoli Veneti no. 505 to an al dente texture in salted boiling water and, once cooked, drain, and mix in a few ladlefuls of the ragù with the garlic removed.
  6. Plate up and finish with more sauce and a few sprigs of thyme.

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