Pappardelle al Cinghiale

Ingredients

Pappardelle pasta

12 ounces

Wild boar meat

1 pound, cut into chunks

Olive oil

2 tablespoons

Onion

1, finely chopped

Carrot

1, finely chopped

Celery

1 stalk, finely chopped

Garlic

3 cloves, minced

Tomato paste

2 tablespoons

Red wine

1 cup

Fresh rosemary

2 sprigs, chopped

Salt

to taste

Black pepper

to taste

Parmesan cheese

1/2 cup, grated (for serving)

Instructions

1. Heat the olive oil in a large pan over medium heat. Once hot, add the chunks of wild boar meat and brown on all sides, about 5-7 minutes.
2. Add the chopped onion, carrot, celery, and minced garlic to the pan. Sauté until the vegetables are softened, about 5 minutes.
3. Stir in the tomato paste and cook for an additional 2 minutes to enhance the flavor.
4. Pour in the red wine, scraping any browned bits from the bottom of the pan. Allow the wine to reduce by half, about 5-10 minutes.
5. Add the chopped rosemary, salt, and pepper to taste. Cover the pan and reduce the heat to low. Simmer for 2-3 hours, stirring occasionally, until the meat is tender and the sauce is thickened.
6. While the ragu is simmering, cook the pappardelle pasta in a large pot of boiling salted water until al dente, according to package instructions.
7. Drain the pasta and add it directly to the pan with the boar ragu. Toss well to combine, ensuring the pasta is fully coated with the sauce.
8. Serve the pasta hot, topped with a generous sprinkle of grated Parmesan cheese.