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Ingredients
- extra-virgin olive oil
- 1 carrot, finely diced
- 3 celery stalks, finely diced
- 1 onion, finely diced
- 2 cloves garlic, finely diced
- 2 bay leaves
- 1 pound wild boar leg or shoulder, cubed
- 4 juniper berries, cracked
- 1 cup Cannonau di Sardegna wine
- 1 28-ounce can of whole tomatos, juices strained, then crushed by hand
- Sea salt and pepper to taste
- 1 pound home-made malloreddus
- 1/4 cup parsley, chopped
- 1 bunch basil, chopped, plus one large sprig
- pecorino sardo, for grating
Details
Servings 4
Preparation
Step 1
Put the olive oil into a large saute pan over a high flame. When the oil is hot, add the boar and saute until browned. Remove meat and add diced carrot, celery, onion and garlic. Saute until browned. Add bay leaves, sprig of basil, and juniper berries. Add the wine and tomatos, scraping the bottom of the pan to remove browned bits, and bring to a boil. Return meat to pan.
Cover and reduce heat to low. Simmer for one hour, or until meat is falling apart. Remove cover and simmer for 30 minutes, until ragu consistency. Remove basil sprig and bay leaves.
Meanwhile, fill a large pot with water and bring to a boil. Add 2 tablespoons sea salt and the pasta, and cook for about 6-8 minutes until pasta is tender. Drain the pasta and add it to the sauce. Toss until combined.
Add parsley and toss well. Grate pecorino into pan and toss. Move pasta to a serving bowl, grate more pecorino, and garnish with basil.
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