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Wild Boar Ragù with Fresh Pasta

Meltingly tender wild boar, stewed in rich tomato and red wine sauce. Served with fresh, homemade tagliatelle.

By bbcfood · From Open Recipes · 20 ingredients
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Why it works: Garlic and wild boar work together. They rank in the top 9% of all ingredient pairs, and 15 recipes mention both. Both carry 1-hexanol, which smells resin, flower. The science ↓

The recipe

Serves 4
Prep30 min
Cook2 hr

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Garlic + wild boartop 9% of all pairs
    Aroma overlapmoderate
    Mentioned together15 recipes

    Shared aroma: 1-hexanol (resin, flower).

  2. Carrot + celerytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together10,172 recipes

    Shared aroma: myristicin (spice, warm).

  3. Onion + garlictop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,030 recipes

    Shared aroma: furaneol (caramel, strawberry).

  4. Olive + garlictop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together23,449 recipes

    Shared aroma: linalool (floral, citrus).

  5. Celery + peppertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together16,001 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (olive, carrot, celery, garlic, flour, pepper, wild boar):

  1. Tomatobetter flavor fit
  2. Capsicumbetter flavor fit
  3. Potatoabout as good a flavor fit
  4. Onionthe original

Fit is the average pairing score against olive, carrot, celery, garlic, flour, pepper, wild boar. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).