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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.

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