Tagliatelle with red wild boar ragout and 60 month Parmigiano Reggiano

Portion 2/3 persons

For the Ragout

Ground Wild boar 1 Kg

Carrots 100 g

White onions 100 g

Laurel 4 leaves

Red wine 100 g

Black pepper to taste

Tomato puree 750 g

Celery 80 g

Garlic 1 clove

Rosemary 1 sprig

Fine salt to taste

Extra virgin olive oil 30 g

For the pasta

Parmigiano Reggiano 60 months

Fresh tagliatelle

Coarse salt to taste

Tagliatelle with a red wild boar ragout is a classic dish, which, combined with the strong flavour of organic Parmigiano Reggiano 60 months, is able to deliver an explosion of flavour to the palate.

This is a typical autumn dish that perfectly reflects the Emilian tradition, and we at Caseificio Bio Reggiani, as true Emilians, could not fail to offer you something similar in October!

Let’s start with the meat sauce. Start by preparing a fine chop of the following ingredients: celery, carrot, onion, rosemary. Separately, prepare a saucepan with oil on the stove to heat over low heat. Then, add the chopped celery and carrot. Give it a stir and add the onion. With a wooden spoon, give it another stir and then add the chopped garlic.

Let everything stew for about 10 minutes over low heat. Now add the wild boar, the chopped rosemary and the bay leaves.
Mix everything together well and leave to cook over a medium heat for another 10 minutes. Now add the tomato puree, stir again, cover with a lid and leave to cook over a very low heat for about 3 hours. At that point your red boar ragout will be ready.

Once the ragout is ready, put a pot of water on high heat, throw the noodles and coarse salt into it as soon as you see the water boil.

Drain the noodles after a few minutes, just after you see them rise to the surface. Season the noodles with a generous amount of meat sauce. Finally, complete the work with an equally generous sprinkling of 60-month Parmigiano Reggiano! Bon Appetite!

Have you already tried Caseificio BIO Reggiani’s Parmigiano Reggiano BIO?
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