TasteToronto | Figo's Bucatini with Wild Boar Ragu

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Figo's Bucatini with Wild Boar Ragu

Moderate

Figo's Bucatini with Wild Boar Ragu

from Figo

Robin Winship

Robin Winship

Figo's Bucatini with Wild Boar Ragu

Method

Ragu 8 Steps

  • Step 1

    Melt butter with oil over medium high heat. Once melted, add carrot, celery and onion. Cook until translucent.

  • Step 2

    Prepare a small cheesecloth with the bay leaf, juniper, black pepper and rosemary. Skip this step if you do not have cheesecloth.

  • Step 3

    In a separate pot over medium high heat sear ground meats, ensure to break apart while searing.

  • Step 4

    Add tomato paste to veg pot and continue to stir. Cook out for 5 minutes. After 5 minutes, deglaze with 3L water.

  • Step 5

    Slowly add seared meat to veg pot. Using the wine, deglaze meat pan and reduce wine by ½. Add to veg pot.

  • Step 6

    Bring pot up to a simmer, stirring every 5- 10 minutes to ensure nothing is sticking to the bottom. Add bouquet garni or spices individually.

  • Step 7

    Let simmer for 4-5 Hours over medium-low heat.

  • Step 8

    After 4-5 hours, add salt to taste, remove from heat.

Extruded Pasta 5 Steps

  • Step 1

    Weigh out semolina, crack eggs and scale out water.

  • Step 2

    Open mixing hopper of pasta extruder. Ensure you have a clean “61” Brass Bucatini die attached.

  • Step 3

    Add semolina to hopper, turn machine on, while running add eggs 1 at a time. Allow to mix for 5 mins.

  • Step 4

    When the mix starts to have a very dry, sand like look to it, begin to add water, mix for 5 more minutes. Once it begins to resemble small pebbles, begin to extrude.

  • Step 5

    Portion Pasta at 120g.

Tomato Sauce 2 Steps

  • Step 1

    In a vitamix blender (can use any blender or food processor), pulse ingredients together.

  • Step 2

    Reserve for use.

Assembly 7 Steps

  • Step 1

    Sweat onion and garlic in olive oil on medium-high heat.

  • Step 2

    Deglaze with red wine and reduce.

  • Step 3

    Add wild boar ragu and tomato sauce. Reduce by 1/2.

  • Step 4

    Cook pasta for 3 minutes in rapidly boiling, heavily salted water (longer if using dried pasta, according to package directions).

  • Step 5

    Add pasta to reduced ragu and toss.

  • Step 6

    Add grated Grana Padano cheese to emulsify.

  • Step 7

    Plate, and garnish with basil leaves.

Tags:

Toronto Restaurants

Cooking At Home

Bucatini with Ragu

Figo

Moderate

Figo's Bucatini with Wild Boar Ragu

from Figo

Robin Winship

Robin Winship

Figo's Bucatini with Wild Boar Ragu

Yields:

Serves 6

Prep Time:

0 hours 40 mins

Cook Time:

5 hours 0 mins

5.0

Rate This Recipe

Italian

Main Dishes

Ingredients

Bucatini with Ragu

  • 30g onion, diced

  • Two garlic cloves, thinly sliced

  • 40g red wine

  • 150g ragu (recipe below)

  • 120g tomato sauce (recipe below)

  • 5g basil leaves

  • 125g bucatini (recipe below or use store-bought)

  • Grated Grana Padano

  • 5g butter

  • 10g olive oil

Ragu

  • 1/3 cup onion, small dice

  • 1/3 cup celery, small dice

  • 1/3 carrot, small dice

  • 2 bay leaves

  • 5g black peppercorns

  • 5g juniper berries

  • 10g rosemary

  • 1/2 L red wine

  • 50g tomato paste

  • 1/4 lbs ground pork

  • 1/4 lbs ground boar

  • 20g butter

  • 50g extra virgin olive oil

Extruded Pasta

  • 1300g semolina flour

  • 7 eggs

  • 200-300g water

Tomato Sauce

  • 250g San Marzano tomatoes

  • 10g salt

Send list of ingredients to myself

Method

Ragu 8 Steps

  • Step 1

    Melt butter with oil over medium high heat. Once melted, add carrot, celery and onion. Cook until translucent.

  • Step 2

    Prepare a small cheesecloth with the bay leaf, juniper, black pepper and rosemary. Skip this step if you do not have cheesecloth.

  • Step 3

    In a separate pot over medium high heat sear ground meats, ensure to break apart while searing.

  • Step 4

    Add tomato paste to veg pot and continue to stir. Cook out for 5 minutes. After 5 minutes, deglaze with 3L water.

  • Step 5

    Slowly add seared meat to veg pot. Using the wine, deglaze meat pan and reduce wine by ½. Add to veg pot.

  • Step 6

    Bring pot up to a simmer, stirring every 5- 10 minutes to ensure nothing is sticking to the bottom. Add bouquet garni or spices individually.

  • Step 7

    Let simmer for 4-5 Hours over medium-low heat.

  • Step 8

    After 4-5 hours, add salt to taste, remove from heat.

Extruded Pasta 5 Steps

  • Step 1

    Weigh out semolina, crack eggs and scale out water.

  • Step 2

    Open mixing hopper of pasta extruder. Ensure you have a clean “61” Brass Bucatini die attached.

  • Step 3

    Add semolina to hopper, turn machine on, while running add eggs 1 at a time. Allow to mix for 5 mins.

  • Step 4

    When the mix starts to have a very dry, sand like look to it, begin to add water, mix for 5 more minutes. Once it begins to resemble small pebbles, begin to extrude.

  • Step 5

    Portion Pasta at 120g.

Tomato Sauce 2 Steps

  • Step 1

    In a vitamix blender (can use any blender or food processor), pulse ingredients together.

  • Step 2

    Reserve for use.

Assembly 7 Steps

  • Step 1

    Sweat onion and garlic in olive oil on medium-high heat.

  • Step 2

    Deglaze with red wine and reduce.

  • Step 3

    Add wild boar ragu and tomato sauce. Reduce by 1/2.

  • Step 4

    Cook pasta for 3 minutes in rapidly boiling, heavily salted water (longer if using dried pasta, according to package directions).

  • Step 5

    Add pasta to reduced ragu and toss.

  • Step 6

    Add grated Grana Padano cheese to emulsify.

  • Step 7

    Plate, and garnish with basil leaves.

Tags:

Toronto Restaurants

Cooking At Home

Bucatini with Ragu

Figo