Pappardelle al Cinghiale

Ingredients

• Parmesan cheese (to serve)
• Olive oil (2 tablespoons)
• Salt and pepper (to taste)
• Rosemary (1 sprig)
• Tomato paste (2 tablespoons)
• Red wine (1 cup)
• Garlic (2 cloves, minced)
• Celery (1 stalk, finely chopped)
• Carrot (1, finely chopped)
• Onion (1, finely chopped)
• Pappardelle pasta (400 grams)
• Wild boar meat (500 grams, diced)

Instructions

1. Heat the olive oil in a large pan over medium heat. Add the boar meat and brown on all sides.
2. Add the onion, carrot, celery, and garlic to the pan and cook until softened.
3. Stir in the tomato paste and cook for a few minutes, then pour in the red wine. Allow the wine to reduce by half.
4. Add the rosemary, salt, and pepper, then cover the pan and simmer for 2-3 hours, until the meat is tender.
5. In the meantime, cook the pappardelle pasta in a large pot of boiling salted water until al dente.
6. Drain the pasta and add it to the pan with the boar ragu. Toss well to combine.
7. Serve the pasta hot, topped with a generous sprinkle of Parmesan cheese.