- 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.
- 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.
- Drain the meat, place in the pan with the sautéed vegetables and sear.
- 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.
- 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.
- Plate up and finish with more sauce and a few sprigs of thyme.
Bigoli venetiwith wild boar ragù and leeks
N. 505
12 hours to marinate + 20 min
120 min
4 people
Easy
INGREDIENTS
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
PREPARATION
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Recommended pasta for this recipe
Bigoli Veneti
N. 505 - Italian wheat
RECOMMENDED RECIPES
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REA: TV 266618
CAP.SOC.: 22.948.260,00 €.
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