The meat of wild boar is an absolute star of the kitchen Umbra. Besides the meats and stews typical prepares traditionally tasty and appreciated Wild Boar Ragout. The paste always ideal for the Wild Boar Ragout is the pappardelle, even if it is so good that it can match even in the semlici penne.
Ingredients: Chopped tomatoes, wild boar meat 35%, onion, carrot, celery, olive oil, salt and white pepper.
Bolognese sauce is a term used for a sauce or a dish consisting of several ingredients (which vary by region) almost always meat. Often the meat sauce is used to season pasta or casseroles. The etymology of the word has its bases in the French ragôut noun derived from ragoûter, that "awaken the appetite", and originally meant the meat stewed with plenty of seasoning that was then used to accompany other dishes: in Italy, mainly pasta.
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