Figo's Bucatini with Wild Boar Ragu

40 mins Prep Time

5 hours 0 mins Cook Time

Written By

Robin Winship

Italian restaurant Figo is a favourite destination for sipping rosé on their sprawling patio, while diving into plates of homemade pasta and crisp pizzas. Available for both takeout and delivery, you can still get your fix of Figo classics but if you're feeling like mastering the art of fresh pasta making, give this recipe for homemade bucatini and wild boar ragu a try! If you don't have the necessary equipment to make homemade pasta, store bought will work just fine and if you can't find boar, substitute with beef or veal.

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @figotoronto!

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

Directions

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.