Pappardelle with Wild Boar Ragu

Ingredients

Pappardelle pasta

12 ounces

Wild boar meat

2 pounds, cut into chunks

Olive oil

2 tablespoons

Onion

1 large, diced

Carrots

2 medium, diced

Celery stalks

2, diced

Garlic

4 cloves, minced

Canned tomatoes

28 ounces, crushed

Tomato paste

2 tablespoons

Red wine

1 cup

Bay leaf

1

Fresh rosemary

2 sprigs, chopped

Salt

to taste

Black pepper

to taste

Parmesan cheese

for serving, freshly grated

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the wild boar meat and sear until browned on all sides. Remove the meat and set aside.
2. In the same pot, add the diced onions, carrots, celery, and minced garlic. Sauté until the vegetables are soft and fragrant, about 5-7 minutes.
3. Stir in the tomato paste and cook for 2-3 minutes until it darkens slightly in color, enhancing its flavor.
4. Pour in the red wine, scraping the bottom of the pot to release any flavorful bits. Allow the wine to simmer and reduce by half.
5. Return the browned wild boar to the pot, then add the crushed tomatoes, chopped rosemary, bay leaf, salt, and pepper. Stir well to combine.
6. Bring the mixture to a gentle simmer. Cover the pot and let the ragu cook for at least 2 hours on low heat, stirring occasionally, until the meat is tender and the flavors meld beautifully.
7. About 15 minutes before serving, cook the pappardelle pasta according to the package instructions until al dente. Drain and set aside.
8. To serve, plate the cooked pappardelle, generously ladle the wild boar ragu over the top, and finish with a sprinkle of freshly grated Parmesan cheese.