Waiting for Autumn and a taste of home.
A dish with a little strong and intense taste to start the week.
A bit of tradition today: caserecce with wild boar ragu.
Ingredients for 2 people:
200g of caserecce
250g lean meat of wild boar
1 onion
Extra virgin olive oil
Chilli pepper
1 can of whole peeled tomatoes
1 bottle of tomato puree (half litre)
1 glass of dry white wine
Salt
Pepper
Basil
Preparation:
– Cut the lean meat of wild boar into cubes.
– Chop the onion and brown it in a saucepan with a little oil evo and fresh chilli pepper.
– Brown the meat pieces with the onion, pour a glass of white wine and let it evaporate over a medium-high heat.
– Add the peeled tomatoes and the bottle of puree, adjust salt, pepper and put a few basil leaves.
– Cook until the meat is fork tender.
– Boil the water in a saucepan, salt it and pour the pasta.
– Drain it when cooked and mix it with the wild boar ragu.