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Fettuce con ragu (pasta with wild boar sauce)

Antonio Carluccio from Food Uncut
Antonio Carluccio simmers minced wild boar gently in red wine to create an irresistibly rich sauce for fettuce pasta

Fettuce con ragu (pasta with wild boar sauce)

Method

1. Heat the oil in a large pan and add the onion, garlic, juniper berries, spices and bay leaves and fry gently for 5-6 minutes, until the onion is soft.

2. Add the tomato paste, meat, wine and stock then simmer gently for about 1 hour and 30 minutes, until the sauce is rich and thickened. Season to taste.

3. Meanwhile, cook the pasta in boiling salted water according to the instructions on the packet. Drain and add to the sauce. Toss well and serve immediately, sprinkled with pecorino cheese.

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Ingredients
3 tbsp extra virgin olive oil
1 onion, chopped
1 garlic clove, crushed
10 Juniper berries
pinch freshly ground ground nutmeg
pinch ground cinnamon
4 Bay leaves
3 tbsp tomato paste
675g minced wild boar
250ml Red wine
150ml chicken stock
500g fettuce pasta
salt and fresh ground black pepper
freshly grated Pecorino cheese, to serve