Fettuce Con Ragu (Pasta with Wild Boar Sauce)

Antonio Carluccio simmers minced wild boar gently in red wine to create an irresistibly rich sauce for fettuce pasta
By Antonio Carluccio
Fettuce Con Ragu (Pasta with Wild Boar Sauce)
  • Rating:
  • Effort: easy


  • 3 tbsp extra virgin olive oil
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 10 juniper berries
  • pinch freshly ground ground nutmeg
  • pinch ground cinnamon
  • 4 bay leaves
  • 3 tbsp tomato purée
  • 675 g minced wild boar
  • 250 ml red wine
  • 150 ml chicken stock
  • 500 g fettuce pasta
  • black pepper
  • freshly grated pecorino cheese, to serve


1. Heat the oil in a large pan and add the onion, garlic, juniper berries, spices and bay leaves and fry gently for 5-6 minutes, until the onion is soft.

2. Add the tomato paste, meat, wine and stock then simmer gently for about 1 hour and 30 minutes, until the sauce is rich and thickened. Season to taste.

3. Meanwhile, cook the pasta in boiling salted water according to the instructions on the packet. Drain and add to the sauce. Toss well and serve immediately, sprinkled with pecorino cheese.

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