Roasted Tomato Bolognese with Wild Boar Sausage

Prep Time: 25 Minutes

Cook Time: 2.5 Hours

Yield: 6 servings

To ward off the winter chill, we just love this hearty and filling dish. Wine club members will enjoy this recipe even more when paired with the Burgess Cellars Cabernet Sauvignon, one of this months' Aged Cabernet Series wines. The relaxed character of Cab will blend nicely with the robust spiciness of the wild boar, roasted tomatoes and Poblano chili peppers.

Ingredients

Preheat oven to 350°.

Place the tomatoes, onions, bruised garlic cloves, Poblano chili peppers, summer squash and rosemary sprig in a large baking pan.  Drizzle the olive oil and balsamic vinegar over the vegetables along with a few good cracks of black pepper. Place in the oven uncovered for 1-2 hours until onions and garlic are soft and golden.  The tomatoes will be just about liquid by then.

In the meantime, cook boar sausage in a griddle and set aside. Start your pasta water. When the roasted tomato mixture is done, remove rosemary sprig and puree in batches in your blender until smooth and transfer to a saucepan.  Add cooked sausage to your sauce along with the basil and parsley.  Taste and adjust seasoning with a little salt if necessary. When pasta water comes to a full boil, add a teaspoon of salt and then the linguini and cook until al dente.

To serve, place hot pasta on platter, pour wild boar Bolognese sauce over the top and garnish with Parmigiano and sprigs of basil and parsley.

*Use Italian sausage if you’re fresh out of wild boar. If you omit the sausage altogether, this recipe is a wonderful roasted Tomato sauce. 

We love to receive feedback from our wine club members! If you make this recipe, please let us know what you think and snap a photo to share with other wine club members.