1/2 cup wine (red or white depending on what’s on hand)
6 juniper berries
2 sprigs Fresh Rosemary, tips finely diced
~1/4 tube tomato paste
24oz Passata
12oz Chicken bone broth
2 pieces Parmesan Rind
Parmesan to top
Fresh Pasta
Heat up a large pot over medium heat with olive oil. Roughly chop carrots, celery, onion, fennel and garlic before combining in a food processor. Process until combined and then add to pot to cook down. Add tomato paste, cook and stir to combine. Add Boar and half of bone broth. Stir until well integrated and beginning to cook through. Add leftover broth, Wine, Passata, Juniper, Parm Rind and diced Rosemary. Stir to combine, bring to a simmer and then let cook for 3/4 hours on low uncovered. Season with salt once the sauce has reduced. Finish by adding desired portion to a pan with 1 tablespoon butter, al dente pasta and 1/4cup pasta water. Stir to combine, plate and top with fresh grated parm.
Enjoy!
Rampasta
Sexy
KingKermit007
This looks fucking delicious!
radiodog123
I firmly believe, tagliatelle, and gnocchi are the only vessels to hold such hardy sauce. Looks absolutely amazing!
6 Comments
Wild Boar Bolognese:
1lb Ground Boar
2 Carrots
2 Stalks of Celery
1 Onion
1 Bulb Fennel
3 cloves garlic
1/2 cup wine (red or white depending on what’s on hand)
6 juniper berries
2 sprigs Fresh Rosemary, tips finely diced
~1/4 tube tomato paste
24oz Passata
12oz Chicken bone broth
2 pieces Parmesan Rind
Parmesan to top
Fresh Pasta
Heat up a large pot over medium heat with olive oil. Roughly chop carrots, celery, onion, fennel and garlic before combining in a food processor. Process until combined and then add to pot to cook down. Add tomato paste, cook and stir to combine. Add Boar and half of bone broth. Stir until well integrated and beginning to cook through. Add leftover broth, Wine, Passata, Juniper, Parm Rind and diced Rosemary. Stir to combine, bring to a simmer and then let cook for 3/4 hours on low uncovered. Season with salt once the sauce has reduced. Finish by adding desired portion to a pan with 1 tablespoon butter, al dente pasta and 1/4cup pasta water. Stir to combine, plate and top with fresh grated parm.
Enjoy!
Sexy
This looks fucking delicious!
I firmly believe, tagliatelle, and gnocchi are the only vessels to hold such hardy sauce. Looks absolutely amazing!
Boarlonese
Looks absolutely sensational.