Trentino cuisine is a delightful reflection of the region’s rich cultural tapestry, with influences from both Italian and German culinary traditions. One dish that beautifully encapsulates this gastronomic heritage is Tagliatelle al Ragù di Cinghiale, a sumptuous pasta dish featuring wild boar ragù. This recipe allows you to immerse yourself in the hearty flavors typical of Trentino, while providing a soothing experience that is perfect for a quiet evening at home.
Ingredients:
Tagliatelle: 400g (fresh or dried)
Wild boar meat: 500g, cut into small pieces
Olive oil: 3 tablespoons
Onion: 1 medium, finely chopped
Carrot: 1, finely chopped
Celery: 1 stalk, finely chopped
Garlic: 2 cloves, minced
Red wine: 250ml (a robust option works best)
Crushed tomatoes: 400g
Bay leaf: 1
Rosemary: A sprig, chopped
Salt and pepper: To taste
Parmesan cheese: Freshly grated, for serving
Instructions:
1. Prepare the Sauce:
Start by heating olive oil in a large skillet over medium heat. Add the chopped onion, carrot, and celery, sautéing until they become soft and translucent. This aromatic base, known as a soffritto, is crucial for building the dish’s depth of flavor.
2. Brown the Wild Boar:
Increase the heat and add the wild boar pieces to the skillet. Brown the meat on all sides, allowing it to develop a rich, caramelized exterior. Don’t rush this step; it’s where much of the flavor will come from.
3. Deglaze with Wine:
Pour in the red wine, scraping up any bits stuck to the bottom of the pan. Let the wine simmer until it reduces by half. This process will add complexity to the ragù and enrich the dish.
4. Add Tomatoes & Herbs:
Stir in the crushed tomatoes, bay leaf, and chopped rosemary. Season with salt and pepper. Reduce the heat to low and allow the ragù to simmer gently for at least 1.5 to 2 hours, stirring occasionally. This slow cooking process helps to tenderize the meat and meld the flavors.
5. Cook the Tagliatelle:
While the ragù is simmering, bring a large pot of salted water to a boil. Add the tagliatelle and cook according to the package instructions until al dente. Drain the pasta, reserving a cup of the pasta water.
6. Combine Pasta and Sauce:
Once the ragù is finished, remove the bay leaf. If the sauce is too thick, add a bit of reserved pasta water to reach your desired consistency. Toss the cooked tagliatelle in the ragù, ensuring that each strand is generously coated with the rich sauce.
7. Serve and Enjoy:
Plate the tagliatelle al ragù di cinghiale, garnishing with freshly grated Parmesan cheese. This hearty dish pairs beautifully with a glass of red wine, further enhancing the experience of Trentino’s culinary charm.
As you embark on this cooking adventure, let each step guide you into the heart of Trentino’s flavors. With its soothing preparation and robust taste, Tagliatelle al Ragù di Cinghiale not only nourishes the body but also offers a comforting connection to the traditions of this beautiful Italian region. Enjoy every bite.