How it tastes
Robust wild boar, tomatoes with red wine depth, resinous juniper and salty Sbrinz on tender egg pasta.
Mafaldine with wild boar sugo
Pasta with sugo and wild boar, served with Sbrinz
Wild boar, red wine and juniper have taken their time together, until the meat falls apart in the sugo and the sage and rosemary come through. The ruffled edges of the Mafaldine catch every drop, with shaved Sbrinz on top.
- kcal
- 483
- Protein
- 21.0 g
- Carbs
- 57.1 g
- Fat
- 17.6 g
per portion (420 g)
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This dish is on rotation right now. New favourites are waiting in the current menu.
- Cancel or pause any time
- Freshly cooked, delivered every Wednesday
- Change your order until Friday 11 am
Why you'll love it
Perfect for
A Sunday lunch where guests sit down and stay a while.
Recipe Cook it yourself
- Prep approx. 35 min
- Simmer approx. 90 min
- Total approx. 125 min
A robust wild boar sugo with bacon, red wine, juniper and fresh herbs, simmered long and gently, served with mafaldine and their wavy edges and freshly grated Sbrinz.
Method
Meat
Season the meat with salt and pepper. Heat the oil in a frying pan over high heat, sear the meat in batches for approx. 3 mins each until nicely browned, then remove.
Vegetables
Lightly fry the bacon in a heavy pan for approx. 2 mins. Add the vegetables and garlic and fry for approx. 5 mins. Add the tomato purée and lightly toast for approx. 1 min. Pour in a splash of red wine and reduce completely. Repeat in batches with the remaining wine.
Simmering the sugo
Add the stock, tomatoes and meat and bring to the boil. Add the juniper, bay leaf and clove. Cover and simmer over low heat for approx. 1½ hrs, stirring occasionally and adding a little water if needed.
Seasoning
Remove the bay leaf, clove and juniper berries if possible. Stir the herbs into the sugo and season with salt and pepper. Add the cornflour while stirring and simmer for approx. 1 min until the sugo thickens slightly.
Pasta
Cook the mafaldine al dente in plenty of salted water, then drain.
Serving
Divide the mafaldine between plates, spoon the sugo over and sprinkle with Sbrinz.
- Tip:
- The sugo tastes even better reheated the next day. Make a double batch and freeze in portions.
- Variation:
- Use pappardelle or tagliatelle instead of mafaldine. Fresh egg pasta needs only approx. 2 mins cooking time.
- Goes well with:
- A green leaf salad with nuts.
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What's inside
Nutrition facts, ingredients and allergens from our recipe. Nothing hidden.
483kcal
Nutrition facts
per portion (420 g) · 2021 kJ
Energy from
- Protein 18 %
- Carbohydrates 48 %
- Fat 34 %
Share of daily intake
- Protein21.0 g42 %
- Carbohydrates57.1 g22 %
- of which sugars7.0 g8 %
- Fat17.6 g25 %
- of which saturates6.7 g34 %
- Salt3.1 g52 %
Reference intake of an average adult (8400 kJ / 2000 kcal).
All nutrition facts per portion and 100 g
| Nutrient | Portion | 100 g |
|---|---|---|
| Energy | 2021 kJ483 kcal | 481 kJ115 kcal |
| Fat | 17.6 g | 4.2 g |
| of which saturates | 6.7 g | 1.6 g |
| Carbohydrates | 57.1 g | 13.6 g |
| of which sugars | 7.0 g | 1.7 g |
| Fibre | 5.4 g | 1.3 g |
| Protein | 21.0 g | 5.0 g |
| Salt | 3.1 g | 0.7 g |
Ingredients
Full declaration
Cooked pasta 48% (water, pasta [DURUM WHEAT SEMOLINA, WHOLE EGG], sunflower oil, salt), wild boar bolognese 48% (wild boar meat 22%, chopped tomatoes, red wine [contains: SULPHITES], water, onions, bacon [pork, water, nitrite curing salt (salt, preservative: sodium nitrite), smoke], carrots, CELERY, tomato purée, meat stock [iodised salt, flavour enhancers: monosodium glutamate, disodium guanylate and disodium inosinate, maltodextrin, beef fat, salt, flavourings, beef extract, yeast extract, starch, onion juice concentrate, lemon juice powder, garlic, sunflower oil], maize starch, garlic, spices and herbs, salt), CHEESE (MILK, salt).
Translated – the German declaration is legally binding.
Show German declaration
Teigwaren gekocht 48% (Wasser, Teigwaren [HARTWEIZENGRIESS, VOLLEI], Sonnenblumenöl, Salz), Wildschwein Bolognese 48% (Wildschweinfleisch 22%, gehackte Tomaten, Rotwein [enthält: SULFITE], Wasser, Zwiebeln, Speck [Schweinefleisch, Wasser, Nitritpökelsalz (Salz, Konservierungsmittel: Natriumnitrit), Rauch], Karotten, SELLERIE, Tomatenmark, Fleischbouillon [jodiertes Salz, Geschmacksverstärker: Mononatriumglutamat, Dinatriumguanylat und Dinatriuminosinat, Maltodextrin, Rinderfett, Salz, Aromen, Rindfleischextrakt, Hefeextrakt, Stärke, Zwiebelsaftkonzentrat, Zitronensaftpulver, Knoblauch, Sonnenblumenöl], Maisstärke, Knoblauch, Gewürze und Kräuter, Salz), KÄSE (MILCH, Salz).
Allergens
Contains Eggs, Gluten, Milk, Celery, Sulphites. May contain traces of other allergens.
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