tmedia
Main content

https://www.lifestylefood.com.au/recipes/22375/pappardelle-with-wild-boar-sausage-ragout

LifestyleFOOD.com.au

Pappardelle with Wild Boar Sausage Ragout

This amazing recipe by chef Elton Inglis is the perfect main for your next dinner party.

Ingredients

  • For the Pasta

  • Fresh Pappardelle pasta

  • Parmesan

  • Olive oil

  • For the Raguot

  • Wild boar sausage (or good quality pork sausage if wild boar unavailable)

  • 1 heaped spoon tomato paste

  • 1 tin crushed tomatoes

  • 1 red onion, diced finely

  • 2 carrots, diced finely

  • 1 stick celery, diced finely

  • 3 cloves garlic, diced finely

  • Picked thyme

  • Picked rosemary

  • 250mL red wine

  • Salt and pepper, to season

  • Fresh Pappardelle pasta

  • Parmesan

  • Olive oil

  • For the Raguot

  • Wild boar sausage (or good quality pork sausage if wild boar unavailable)

  • 1 heaped spoon tomato paste

  • 1 tin crushed tomatoes

  • 1 red onion, diced finely

  • 2 carrots, diced finely

  • 1 stick celery, diced finely

  • 3 cloves garlic, diced finely

  • Picked thyme

  • Picked rosemary

  • 250mL red wine

  • Salt and pepper, to season

Method

  • 1.

    Remove the sausage meat from the skins.

  • 2.

    Break up the meat into mini meat balls shapes.

  • 3.

    In a hot casserole pan, fry the meatballs until brown, remembering not to overcrowd the pan.

  • 4.

    Remove the meatballs and put aside.

  • 5.

    Continue this process until all of the meatballs are fried.

  • 6.

    Add the diced onion, carrot, celery, thyme, rosemary and garlic to the pan. Cook ingredients until soft and add olive oil if it is too dry.

  • 7.

    Add tomato paste to the pan and cook for 2 minutes.

  • 8.

    Deglaze with red wine, reduce this by half then add a tin of chopped tomatoes to the pan.

  • 9.

    Turn down the heat and add the meatballs to the pan.

  • 10.

    Add salt and pepper to the ingredients to ensure the tomatoes release their juices.

  • 11.

    Cook for at least 1 hour on a simmer.

  • 12.

    Finish with olive oil and salt and pepper to season.

  • 13.

    Cook pasta in salted boiling water.

  • 14.

    Once the pasta is cooked, add it to the sausage ragout.

  • 15.

    Toss the pasta through with chopped parsley. Serve with plenty of freshly grated parmesan.

Notes

For more information please visit tilburyhotel.com.au.

» Metric Converter

Tell us what you think in the comments below

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings