Leave the center of every tube open and cook the ragù until the meat yields easily.
Make ahead Begin the refrigerated marinade the day before; shape the pasta while the sauce simmers.
Ceppe al ragù di cinghiale
Prep 1 hr 30 min · Cook 3 hr 20 min · Rest 24 hr · Serves 6 · Difficulty Medium
Method
Cut the boar into small pieces. Put it in a snug non-reactive container with the marinade wine, coarse onion, carrot and celery, garlic, bay and peppercorns. Cover and refrigerate for 24 hours. Keep raw meat and its utensils separate from ready-to-eat food.Cut the boar into small pieces. Put it in a snug non-reactive container with the marinade wine, coarse onion, carrot and celery, garlic, bay and peppercorns. Cover and refrigerate for 24 hours. Keep raw meat and its utensils separate from ready-to-eat food.
Drain the meat and discard all the marinade liquid and vegetables. Pat the meat dry and chop it finely with a knife. Warm the cooking oil in a heavy casserole of at least 4 liters. Soften the fresh chopped onion, carrot and celery for 10 minutes, then add the meat and brown it for about 10 minutes. Lower the heat and cook for another 15 minutes, stirring.Drain the meat and discard all the marinade liquid and vegetables. Pat the meat dry and chop it finely with a knife. Warm the cooking oil in a heavy casserole of at least 17 cups. Soften the fresh chopped onion, carrot and celery for 10 minutes, then add the meat and brown it for about 10 minutes. Lower the heat and cook for another 15 minutes, stirring.
Add the crushed tomatoes, fine salt and ground pepper. Cover loosely and simmer very gently for about 2 hours 30 minutes, stirring occasionally. Add the hot reserve water a little at a time only if needed. The finely chopped meat must be thoroughly cooked and tender, with a sauce that clings rather than pools. Extend the simmer if the meat is still firm.Add the crushed tomatoes, fine salt and ground pepper. Cover loosely and simmer very gently for about 2 hours 30 minutes, stirring occasionally. Add the hot reserve water a little at a time only if needed. The finely chopped meat must be thoroughly cooked and tender, with a sauce that clings rather than pools. Extend the simmer if the meat is still firm.
While the sauce simmers, knead the dough flour with the beaten egg and dough water until soft and smooth. Add the water gradually, holding back a little if the eggs or flour make the dough softer. Place in the lightly oiled bowl, cover and rest for 30 minutes.While the sauce simmers, knead the dough flour with the beaten egg and dough water until soft and smooth. Add the water gradually, holding back a little if the eggs or flour make the dough softer. Place in the lightly oiled bowl, cover and rest for 30 minutes.
Work with small pieces, keeping the rest covered. Roll each piece around a lightly floured food-safe pasta rod about 3 mm thick, drawing it into a slender hollow tube about 15 cm long. Slide it off without closing the hole. Lay the ceppe separately on lightly floured trays; keep the walls thin and even.Work with small pieces, keeping the rest covered. Roll each piece around a lightly floured food-safe pasta rod about 3 mm thick, drawing it into a slender hollow tube about 6 in long. Slide it off without closing the hole. Lay the ceppe separately on lightly floured trays; keep the walls thin and even.
Bring the pasta bath to a full boil and add the coarse salt. Cook the ceppe, in batches if needed, for about 15–20 minutes, until the thickest section is cooked but still resilient. Lift them out and toss gently with the hot ragù. Serve with the grated pecorino.Bring the pasta bath to a full boil and add the coarse salt. Cook the ceppe, in batches if needed, for about 15–20 minutes, until the thickest section is cooked but still resilient. Lift them out and toss gently with the hot ragù. Serve with the grated pecorino.
