Paccheri with wild boar and porcini mushroom ragù (white)

Let's start preparing our wild boar and porcini ragù by cutting the celery, carrot and onion into irregular pieces.

Cut the wild boar into steaks and place them in a bowl. Add the vegetables, bay leaves, and cover with red wine. Let it marinate for at least 12 hours.

After this time, take the meat, dry it with absorbent paper and cut it into small pieces or, if you prefer, chop it coarsely.

We clean the porcini mushrooms and cut them into small pieces and prepare our chopped celery, carrot and onion.

in our PIETRELLA pan we add a generous drizzle of AGRIDIS EVO oil, add the celery, carrot and onion, the porcini mushrooms and the aromatic bouquet that we previously prepared and the juniper leaves over a high flame, and let everything brown

We add our wild boar meat and cook for a few minutes on high heat.

add the hot vegetable broth, add salt and cook with the lid ajar over a very low flame until the broth has reduced and the meat has a soft consistency, STEP 9

when our wild boar and porcini ragù is almost ready, we put a pot with the pasta water on the heat, and when it comes to the boil, we add salt and lower the paccheri

In the meantime, add our porcini mushroom demi glace to the wild boar ragu and mix with a little of the cooking water.

When the paccheri are al dente, transfer them to the pan with the ragù and finish cooking, adding the pasta cooking water if necessary.

Finally, we stir in a generous sprinkling of parmesan and serve.

Enjoy your meal!