Pasta al Cinghiale

Pasta al Cinghiale is a rustic Italian dish featuring tender wild boar in a rich, savory sauce. This Paleo version swaps traditional pasta for spiralized vegetables, making it a delicious and healthier alternative.

Ingredients

• Wild boar meat - 300 grams, diced
• Zucchini - 2 medium, spiralized
• Carrot - 1 large, spiralized
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 small, chopped
• Red wine - 100 ml (optional, for flavor)
• Crushed tomatoes - 200 grams
• Dried oregano - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh basil - a handful, chopped (for garnish)

Steps

1. Heat olive oil in a large skillet over medium heat.
2. Add the chopped onion and minced garlic, sautéing until translucent.
3. Add the diced wild boar meat and cook until browned on all sides.
4. If using, pour in the red wine and let it reduce for about 5 minutes.
5. Stir in the crushed tomatoes, dried oregano, salt, and black pepper.
6. Reduce heat to low, cover, and let simmer for about 30 minutes, stirring occasionally.
7. In the last 10 minutes of simmering, add the spiralized zucchini and carrot to the skillet, mixing well.
8. Cook until the vegetables are tender but still firm.
9. Serve hot, garnished with fresh basil.

Nutrition

• Calories: 420
• Protein: 35 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 250 mg
• Cholesterol: 80 mg
• Total Fat: 22 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein, promoting muscle growth and repair.
• Rich in vitamins and minerals from vegetables, supporting overall health.

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