Fresh Pappardelle pasta
Wild boar sausage (or good quality pork sausage if wild boar unavailable)
1 heaped spoon tomato paste
1 tin crushed tomatoes
1 red onion, diced finely
2 carrots, diced finely
1 stick celery, diced finely
3 cloves garlic, diced finely
250mL red wine
Salt and pepper, to season
- Remove the sausage meat from the skins. Break up the meat into mini meat balls shapes.
- In a hot casserole pan, fry the meatballs until brown, remembering not to overcrowd the pan. Remove the meatballs and put aside. Continue this process until all of the meatballs are fried.
- Add the diced onion, carrot, celery, thyme, rosemary and garlic to the pan. Cook ingredients until soft and add olive oil if it is too dry. Add tomato paste to the pan and cook for 2 minutes. Deglaze with red wine, reduce this by half then add a tin of chopped tomatoes to the pan.
- Turn down the heat and add the meatballs to the pan. Add salt and pepper to the ingredients to ensure the tomatoes release their juices. Cook for at least 1 hour on a simmer.
- Finish with olive oil and salt and pepper to season. Cook pasta in salted boiling water. Once the pasta is cooked, add it to the sausage ragout. Toss the pasta through with chopped parsley. Serve with plenty of freshly grated parmesan.
This recipe comes from Elton Inglis, Chef of The Tilbury.