Wild Boar Meatballs with Spaghettini and Rich Tomato Sauce

Curtis Stone's robustly flavoured wild boar meatballs and rich tomato sauce are a sophisticated version of an everyday favourite
By Curtis Stone
Wild Boar Meatballs with Spaghettini and Rich Tomato Sauce
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 10 minutes
  • Prep Time: 40 minutes
  • Effort: medium

Ingredients

Main

  • 500 g minced wild boar
  • 6 tbsp breadcrumbs
  • 1 shallot, finely chopped
  • 1 tsp thyme
  • 5 tbsp chopped flat leaf parsley
  • 1 tsp chopped sage
  • 1 egg, lightly beaten
  • flour, for dusting
  • 100 g unsalted butter
  • 500g pack spaghettini
  • black pepper

For the tomato sauce:

  • 3 tbsp olive oil
  • 2 shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 400g tin canned chopped tomatoes
  • 4 plum tomatoes
  • slug of red wine
  • 3-4 basil
  • 1 sprig rosemary
  • 3 sprig thyme
  • black pepper

Method

1. Mix together the minced boar, breadcrumbs, shallot, thyme, 3 tablespoons of the parsley, sage and egg. Season with salt and pepper. Form into balls the size of a small egg. Roll in flour. Place on a plate and chill in the fridge.

2. Next make the tomato sauce. Heat the oil in a large high-sided frying pan. Add the shallots and cook over medium heat for 4-5 minutes until soft. Add the garlic and cook for another minute. Stir in the canned tomatoes, fresh chopped tomatoes, red wine and herbs. Bring to the boil, then simmer over low heat for about 30 minutes until reduced. Season to taste with salt and pepper.

3. To cook the meatballs, heat half the butter in a frying pan over medium-high heat. When it is foaming, add the meatballs and seal all over.

4. Add the meatballs to the reduced tomato sauce. Simmer for 15 minutes until meatballs are cooked through.

5. Meanwhile bring a large pan of salted water to the boil for the spaghettini.

6. Cook according to the pack instructions. Drain and transfer to a warm serving dish.

7. In a frying pan, heat the remaining butter with a little cold water. Whisk into an emulsion and stir in the remaining parsley. Pour over the pasta and toss to mix.

8. Serve the pasta with the meatballs and tomato sauce.

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