Linguine with Wild Boar Ragu
with Gouda & Italian herbs
"Ragù" and "ragout" may sound similar, but they differ in origin and style! Ragù is an Italian meat sauce, often served with pasta. Ragout, on the other hand, is a French slow-cooked stew, usually enjoyed on its own.
Allergens:
Gluten
•Tarwe
•Melk (inclusief lactose)
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total35 minutes
Cooking Time25 minutes
DifficultyMedium
Ingredients
Serving amount
1 piece
Garlic
½ piece
Red onion
½ piece
Carrot
1 piece
Wild boar burger
90 g
Linguine
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
½ can
Tinned cherry tomatoes
½ sachet(s)
Italian seasoning
1 piece
Bay leaf
15 g
Grated Gouda
(Contains: Melk (inclusief lactose))
½
Tomato paste
Not included in your delivery
½ tablespoon
Olive oil
¼ piece
Low sodium beef stock cube
½ teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3535 kJ
Calories845 kcal
Fat35.3 g
Saturated Fat13 g
Carbohydrate92 g
Sugar23.7 g
Dietary Fiber13.1 g
Protein37.8 g
Salt1.9 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Casserole with Lid
Cooking Steps
1
- Boil plenty of salted water in a pot or saucepan for the linguine.
- Chop the onion and crush or mince the garlic.
- Quarter the carrot lengthways, then thinly slice it.
- Boil the linguine for 12 - 14 minutes, then reserve some of the pasta water before draining and set aside.
2
- In the meantime, heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the garlic, onion and carrot for 4 minutes, then add the tomato paste and fry for 1 more minute.
- Add the wild boar burger and Italian herbs and fry for 3 - 4 minutes, breaking the burger apart as you do so.
3
- Add the cherry tomatoes, bay leaf and sugar, then crumble in the stock cube (see pantry for amount). Mix well to combine.
- Add 2 - 3 tbsp pasta water per person, then cover with the lid and allow to cook gently for 12 - 14 minutes. Season to taste with salt and pepper.
- Take the bay leaf out of the sauce when finished.
4
- Serve the linguine on plates and top with the wild boar ragu.
- Garnish with the cheese to finish.
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