Wild Boar Ragu
| Serves: 6 | Category: Pasta | Recipe Course: Mains | Machine: Cooking machine | Total time (min.): 40 |
A lovely and simple Ragu, the rich Wild Boar nicely balanced with the fragrant aromatics. Here we served with a simple Farfalle pasta and grated parmesan.
Ingredients
- 90g Shallot
- 2 Garlic Cloves
- 50g Carrot
- 75g Red Bell Pepper
- 1 tablespoon Olive Oil
- 500g Wild Boar Mince
- 2 teaspoons Dried Oregano
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Nutmeg
- 250ml Red Wine
- 400g Tinned Chopped Tomatoes
Tools
- Cooking Chef XL
- Cooking chef xl bowl
- Medium bowl
Method
- Attach the Stir Tool
- Add olive oil to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Heat with splashguard fitted until hot - 1 min, 160°C, Speed OFF
- Then add Wild boar mince to the Cooking Chef XL Bowl
- Cook with splashguard fitted until browned - 5 min, 160°C, Stir 2
- Drain through a sieve
- Transfer the meat to a medium bowl and set aside
- Add shallot, garlic clove, carrot and red bell pepper to the Cooking Chef XL Bowl
- Cook with splashguard fitted until translucent - 3 min, 120°C, Stir 2
- Transfer the browned meat back into the Cooking Chef XL Bowl
- Add dried oregano, ground cinnamon, ground nutmeg, red wine and tinned chopped tomatoes to the Cooking Chef XL Bowl
- Cook with splashguard fitted until reduced - 20 min, 104°C, Stir 2
- Serve
