Name: Fettuccine al Cinghiale
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 1
Ingredients: 3 oz | Pete's Fettuccine; 1/4 lb | wild boar meat (substitute with pork if unavailable), diced; 1/4 cup | red wine; 1/4 cup | canned crushed tomatoes; 1/4 cup | onion, finely chopped; 1/4 cup | carrot, finely chopped; 1/4 cup | celery, finely chopped; 1 clove | garlic, minced; 1 tbsp | olive oil; 1/2 tsp | dried thyme; 1/2 tsp | dried rosemary; Salt and black pepper, to taste; Grated pecorino romano cheese, for serving; Fresh parsley, chopped, for garnish

Instructions

Marinate diced wild boar in red wine for 30 minutes.
Saute onion, carrot, celery, and garlic in olive oil.
Brown marinated wild boar in the skillet.
Stir in crushed tomatoes, thyme, rosemary, salt, and pepper. Simmer for 45 minutes to 1 hour.
Cook Pete's Fettuccine until al dente in salted boiling water. Drain and set aside.
Combine cooked fettuccine with wild boar ragu.
Transfer to a plate, garnish with parsley.
Sprinkle pecorino romano cheese on top.

min

HEALTHY PASTA FOR
THE PASTA LOVER

Fettuccine al Cinghiale

Ingredients

Instructions

Make it with Pete's

You might also like

HEALTHY PASTA FOR THE PASTA LOVER

Ingredients

Instructions

Make it with Pete's

You might also like

HEALTHY PASTA FOR
THE PASTA LOVER