Garganelli with Boar Ragu Recipe

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Garganelli with Boar Ragu
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Ingredients
23
Count
Nutrition
1768
Calories
Total time
110
Minutes
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Ingredients:

Directions:

  1. Dust a baking sheet with semolina. Divide the pasta dough into 4 balls. Using a pasta machine, roll each ball out to a thin sheet, progressing gradually down from the widest to the thinnest setting. Lay each sheet on a lightly floured work surface. Cut the pasta dough into 2-inch squares.
  2. Lay a thin dowel or a pencil diagonally across a bottom corner of each square, and roll up to form a quill. Slip the garganello off the dowel onto the prepared baking sheet. Repeat with all the pasta squares. Cover with a damp towel.
  3. In a heavy-duty 6- to 8-quart pot, heat the olive oil over high heat until smoking. Add the onion, carrot, and celery and cook until softened and lightly brown, 8 to 10 minutes. Add the wine, Basic Tomato Sauce, anchovy paste, red pepper flakes, and rosemary and bring to a boil.
  4. Season the meat with salt and pepper and add to the tomato sauce. Return to a boil, reduce the heat to a simmer, and cook until the meat falls apart with the poke of a fork, about 1 1/2 hours. Remove from the heat and let cool for 10 minutes.
  5. Transfer the stew, about 1/2 cup at a time, to a food processor, and pulse just until it has the consistency of a thick sauce. Pour into a saucepan, taste, and adjust the seasoning if needed.
  6. Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons salt. Meanwhile, bring the ragu to a boil. Drop the garganelli into the boiling water and cook until tender, 1 to 2 minutes. Drain.
  7. Add the pasta to the ragu and toss gently to coat. Transfer to a warmed serving bowl and serve immediately.
  8. Mound the flour in the center of a large wooden board. Make a well in the center of the flour and add the eggs. Using a fork, beat together the eggs and then begin to incorporate the flour, starting with the inner rim of the well. As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. (Don't worry if it looks messy; when half of the flour is incorporated the dough will begin to come together.) Start kneading the dough, using primarily the palms of your hands. Once the dough is a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
  9. Lightly re-flour the board and continue kneading for 10 minutes, dusting the board with additional flour as necessary. The dough should be elastic and a little sticky. Wrap the dough in plastic and let rest at room temperature for 30 minutes before using.
  10. Basic Tomato Sauce
  11. In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until softened and light golden brown, 8 to 10 minutes. Add the thyme and carrot and cook until the carrot is quite soft, about 5 minutes. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat, and simmer until it's as thick as hot cereal, about 30 minutes. Season with salt to taste. This sauce can be refrigerated for up to 1 week or frozen for 6 months.
  12. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1768.48 Kcal (7404 kJ)
Calories from fat 808.72 Kcal
% Daily Value*
Total Fat 89.86g 138%
Cholesterol 287.25mg 96%
Sodium 5795.53mg 241%
Potassium 699.14mg 15%
Total Carbs 179.44g 60%
Sugars 13.06g 52%
Dietary Fiber 18.41g 74%
Protein 51.14g 102%
Vitamin C 13.8mg 23%
Vitamin A 0.1mg 5%
Iron 11.9mg 66%
Calcium 465.9mg 47%
Amount Per 100 g
Calories 252.22 Kcal (1056 kJ)
Calories from fat 115.34 Kcal
% Daily Value*
Total Fat 12.82g 138%
Cholesterol 40.97mg 96%
Sodium 826.54mg 241%
Potassium 99.71mg 15%
Total Carbs 25.59g 60%
Sugars 1.86g 52%
Dietary Fiber 2.63g 74%
Protein 7.29g 102%
Vitamin C 2mg 23%
Iron 1.7mg 66%
Calcium 66.4mg 47%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 42.1
    Points
  • 46
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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