Course 6: Tagliatelle With Wild Boar Bolognese Sauce

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We have made it to the main event folks, tagliatelle with wild boar bolognese sauce! This was the main and most anticipated dish of the evening. The sauce took 4 hours to make and I’ll admit I stood over the pot sneaking spoonfuls all night. This sauce was so rich and so meaty, it was definitely worth the wait! I might go as far to say that it was my favorite course, but I’m a pasta fanatic so that’s not saying too much.

Wild Boar Bolognese

It brought me back to the spaghetti feeds my mother used to cook up for us when I was a child, but this had much deeper flavor and A LOT more meat (sorry Mom)! The holy trinity, (onions, celery, and carrots) which is the foundation for many Louisiana creole dishes, was what set it apart from your average spaghetti feed. That and the red wine, you can never forget the red wine. We used Fusion Toasted Onion Sea Salt in the sauce, which helped to bring out the caramelized onions in the trinity, a must if I do say so myself!

Take the advice of one of my fellow diners and save some of the pasta and sauce for left over breakfast the next morning and top it with a sunny side up egg and some Wildfire sea salt!

Wild Boar Bolognese
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  1. 4 tablespoons unsalted butter
  2. 1 cup minced onion
  3. 1 cup minced carrot
  4. 1 cup minced celery
  5. 2 pounds ground boar, pork, beef or other meat (we opted for wild boar)
  6. 1 6-ounce can tomato paste
  7. 1 cup pork broth, beef broth or water
  8. 1 cup red wine
  9. 1 cup milk
  10. 1/2 teaspoon ground nutmeg
  11. Fusion Toasted Onion Sea Salt and black pepper to taste
  12. Pasta (we used tagliatelle)
  13. Grated cheese for garnish
  1. Heat the butter over medium-high heat in a large, heavy bottom pot
  2. Add the onion, celery and carrots and cook gently for 5-8 minutes, stirring often. Do not brown them. Sprinkle a little Toasted Onion sea salt over the veggies as they cook.
  3. When the vegetables are soft, stir in the tomato paste and allow everything to cook for 3-4 minutes, stirring often.
  4. When the tomato paste begins to turn the color of brick, add the ground meat and the broth.
  5. Allow this to cook down over medium-low heat. When the liquid has mostly evaporated, add the wine and repeat the process.
  6. When that liquid has mostly evaporated, add the milk, nutmeg and black pepper and stir well.
  7. Bring back to a simmer and add salt to taste, allowing to cook for 2 hours.
  8. Serve over al dente pasta, and garnish with cheese.
Grain of Salt http://www.grainofsalt.com/
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Morgan Thomson

About the Author: Morgan Thomson

Morgan is our Customer Service guru at SaltWorks and a self-proclaimed foodie. She enjoys all things food from reading restaurant reviews to watching cooking competitions, which helps her sharpen her skills in the kitchen.

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