Wild Boar Spaghetti Squash Bolognese with Carrot Green Pesto
-courtesy Risposta Bistro, Campbellville
This recipe was created just for WEST of the City by Chef Will Edsall. It's a hearty autumn dish that is special enough to serve to dinner guests.
For the Spaghetti Squash:
2 spaghetti squash
2 tbsp olive oil
salt and pepper to taste
Slice spaghetti squash in half and remove seeds. Drizzle with olive oil and sprinkle with salt and pepper. Roast in a 450° degree oven for 45 minutes.
Gently separate the strands of flesh with prongs of a fork, and reserve the skins for presentation.
For the Boar Bolognese:
1 medium onion
2 carrots
2 celery stalks
2 garlic cloves
1 lb wild boar shoulder, ground
2 cups 2% milk
2 cups canned crushed tomatoes
15 grams dried chanterelle mushrooms
3 tsp smoked Mediterranean sea salt
3 tsp dry oregano
2 tbsp oil, for sautéeing
Finely dice onion, carrot, celery and garlic. Sautée in a heavy bottomed saucepan until onions are translucent. Add the wild boar, and continue to cook until meat is browned. Add diced tomato, chanterelles, canned tomato, and milk.
Reduce heat to medium low, and simmer for approximately three hours, stirring periodically. Liquid should be reduced by two-thirds and tomatoes should be entirely broken down. Season with dried oregano and smoked sea salt, and pepper.
TIP: This sauce can easily be made ahead of time, and much like a hearty stew, the flavours improve after sitting and melding for 24 hours.
For the Carrot Green Pesto:
1 bunch of organic carrot greens
¼ cup pumpkin seed oil
salt and pepper to taste
Quickly roast carrot greens until wilted, then combine all ingredients in a blender and pulse until a fine paste.
To serve: Place shredded spaghetti squash back into the skins. Top with a generous amount of Wild Boar Bolognese sauce. Top with a dollop of carrot green pesto and your favourite aged cheese.
Makes four servings.