Ingredients
For the Pasta
- 225 g (1/2 lb) flour
- 2 eggs
- 2 tablespoons water
- 1 tablespoon olive oil
- A pinch of salt
For the Sauce
- 300 g wild boar meat
- 300 g ground pork
- 1 garlic clove
- 1 sprig rosemary
- 4 sage leaves
- 1 carrot
- 1 bunch parsley
- 1 celery rib
- 1 onion
- 5 tablespoons extra virgin olive oil
- 1 red chili pepper
- 1 glass red wine
- 3 tablespoons tomato paste
- Salt to taste
For the Marinade
- 500 ml white wine vinegar
- 500 ml water
- 1/2 onion
- 1 celery stalk
- 1 sprig rosemary
Instructions
Marinate the Wild Boar (Day Before)
In a large bowl, combine water and white wine vinegar. Add chopped onion, celery, and rosemary. Submerge the wild boar meat and let it marinate for 24 hours. Once ready, rinse thoroughly and finely chop the meat.
Prepare the Pasta
Place the flour on a work surface and create a well in the center. Add eggs, olive oil, and salt. Mix gradually, incorporating the flour until a smooth dough forms.
Knead until elastic and smooth. If needed, adjust with water or flour. Roll out the dough thinly and let it rest for a few minutes. Roll it up and cut into strips about 1 cm wide to form tagliatelle.
Prepare the Sauce
Finely chop garlic, rosemary, sage, carrot, parsley, celery, and onion. Sauté in olive oil over medium heat until softened.
Add ground pork and marinated wild boar. Season with salt and chili pepper. Brown the meat, then pour in the red wine and let it evaporate.
After about 30 minutes, add half a cup of hot water and tomato paste. Cover and cook for about 40 minutes, adding water if needed until the sauce is rich and tender.
Cook and Serve
Cook the tagliatelle in salted boiling water until al dente. Drain and toss with the wild boar sauce until well coated.
Serve hot and enjoy this traditional Tuscan dish.