Millerighe with boar and porcini ragù

  • Difficulty


  • 350 g0SX0025
  • 300 g boar off the bone
  • 200 g porcini mushrooms
  • 1 sprig rosemary
  • 400 g tomatoes, ripe and firm
  • 1 stick celery
  • 1 carrot
  • 1 onion
  • 1 clove garlic
  • ½ glass red wine
  • salt and pepper
Millerighe n° 25


Rinse the boar’s meat and dice it. Blanch the tomatoes in boiling water, deseed and peel the tomatoes and sieve them in a vegetable mill. Clean the mushrooms removing the soil and rinse them in cold water, then slice them into segments. Clean and rinse the celery, the carrot and the onion then chop them finely.Chop the rosemary, place 4 tbsp of oil in a pan and fry the onion, the carrot and the celery in a pan until soft. Add the boar and brown. Pour the red wine, let it evaporate, add the tomatoes, the rosemary, season with a pinch of salt and pepper, cover and simmer the ragù for an hour stirring from time to time.In the meanwhile heat the oil in a pan and brown the mushrooms for 2-3 minutes adding, if necessary a smudge of salt and pepper. A few minutes before ready mix the mushrooms with the boar. Cook and drain the pasta and dress it with the mushroom and boar ragù.