Ingredients

• olive oil
• for frying
• 1 onion
• peeled and finely chopped
• 2 carrots
• peeled and finely diced
• 2 sticks celery
• finely diced
• 2 garlic cloves
• peeled and finely sliced
• flour
• for dusting
• salt and freshly ground black pepper
• 750g/1lb 10oz wild boar neck or shoulder
• chopped into 3cm/1in cubes
• 100g/3½oz pancetta
• 1 bay leaf
• 5cm/2in strip of orange rind
• 375ml/13fl oz red wine
• preferably Italian
• 2 tbsp tomato purée
• 4 sprigs oregano
• leaves picked and roughly chopped
• 300g/10oz tipo 00 flour
• ½ tsp salt
• 3 free-range eggs
• semolina
• for dusting
• 250g/9oz fresh porcini mushrooms
• halved lengthways
• olive oil
• for frying
• fresh parmesan
• to serve

Directions

• Preheat the oven to 150C/300F/Gas 2.
• Heat the oil in an ovenproof
• heavy-based pan or casserole set over a low-medium heat. Add the onion
• carrot
• celery
• garlic and bay leaf.
• Season the flour with salt and pepper. Lightly coat the wild boar in the seasoned flour. Add some olive oil to a separate pan set over a high heat and add the wild boar pieces. Fry until the meat is golden-brown on all over - this may have to be done in batches to avoid crowding the pan.
• When the vegetables have softened
• add the pancetta
• bay leaf and orange rind to the pan. Cook for about five minutes until much of the pancetta fat has rendered and the vegetables have browned a little around the edges.
• Add the browned boar meat to the vegetables. Pour the red wine into the frying pan used to brown the meat. Cook over a medium heat
• scraping the bottom of the pan to loosen any charred bits of meat.
• Add the tomato purée to the ragú and stir it through. Cook for two minutes stirring regularly to avoid burning.
• Pour the warm wine into the ragú
• add 200ml/7fl oz water and bring to a simmer. Add the oregano leaves and stir through.
• Put the lid on the pan and place in the preheated oven for 1½ hours
• or until the meat is meltingly tender and the liquid reduced. Check once or twice in this time and stir to prevent the meat on the surface drying out.
• In the meantime make the pasta. Tip out the flour on to a clean surface and create a small well in the middle. Sprinkle over the salt.
• Crack the eggs into the well and
• using a fork
• begin whisking the eggs
• slowly working in the flour. Once most of the flour has been incorporated
• use your hands to knead the dough for about five minutes. The dough should be smooth and pliable. If not keep kneading until it is.
• Wrap the pasta in cling film and set aside to rest for 5-10 minutes.
• Halve the dough and pass one half through each stage of a pasta machine twice
• starting at the widest setting and working down until you have passed it through the thinnest setting. Coat the pasta with a little semolina flour to stop it sticking and set aside for a few minutes to dry slightly. Repeat with the remaining pasta.
• Cut the pasta sheets using the tagliatelle cutter or
• if cutting by hand
• take one of the short ends of the pasta and fold over a 5cm/2in strip. Keep folding until you have a parcel of pasta
• then slice the parcel into 1cm/½in wide strips – cutting from the short end to produce long strips of pasta. Coat the strips in a little more semolina flour to prevent them sticking together.
• When ready to cook
• bring a large pot of water to the boil and add a generous amount of salt. Drop your pasta in and cook for about three minutes before draining. Dress with a little olive oil if not eating immediately.
• Before serving
• add a little olive oil to a pan over a medium-high heat. Once smoking
• add the halved mushrooms and sauté for 2-3 minutes.
• To serve
• tip the pasta into the finished ragù and serve in portions topped with freshly grated parmesan and fried mushrooms.