Pappardelle with Wild Boar Ragu

Ingredients

• Parmesan cheese (for serving)
• Pappardelle pasta (1 pound)
• Salt and pepper (to taste)
• Bay leaf (1)
• Rosemary (1 sprig)
• Canned tomatoes (1 can, crushed)
• Red wine (1 cup)
• Tomato paste (2 tablespoons)
• Garlic (2 cloves, minced)
• Celery stalks (2, chopped)
• Carrots (2, chopped)
• Onions (2, chopped)
• Wild boar meat (1 pound, cut into chunks)
• Olive oil (2 tablespoons)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the boar meat and cook until browned on all sides. Remove the meat from the pot and set aside.
2. In the same pot, add the onions, carrots, celery, and garlic. Cook until the vegetables are soft.
3. Add the tomato paste and stir to combine. Cook for a few minutes until the paste darkens in color.
4. Pour in the wine and scrape the bottom of the pot to release any stuck bits. Cook until the wine has reduced by half.
5. Return the boar meat to the pot. Add the crushed tomatoes, rosemary, bay leaf, salt, and pepper. Bring to a simmer.
6. Cover the pot and let the ragu cook for at least 2 hours, or until the meat is tender and the flavors are well combined.
7. Cook the pappardelle pasta according to the package instructions. Drain and set aside.
8. Serve the ragu over the cooked pappardelle, topped with a sprinkle of Parmesan cheese.