Pappardelle with Wild Boar Ragout

• 500 g fresh pappardelle pasta
• 800 g wild boar shoulder, cubed
• 2 carrots, finely chopped
• 2 stalks celery, finely chopped
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 3 tbsp olive oil
• 1 cup hearty red wine (Chianti)
• 500 ml tomato puree/passata
• 1 sprig fresh rosemary
• 1/2 cup grated Parmesan cheese

Instructions

1. 1

   Pat the cubed wild boar dry with paper towels. Season generously with salt and pepper.

2. 2

   Heat 2 tablespoons of olive oil in a heavy-bottomed pot or Dutch oven over high heat (400°F / 200°C). Brown the boar meat in batches until seared on all sides. Remove meat and set aside.

3. 3

   Lower the heat to medium (350°F / 175°C). Add the remaining olive oil, chopped onions, carrots, and celery. Sauté for 8-10 minutes until softened and slightly caramelized.

4. 4

   Stir in the minced garlic and cook for 1 minute until fragrant. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.

5. 5

   Return the wild boar to the pot. Add the tomato puree and the sprig of rosemary. Bring to a boil.

6. 6

   Reduce heat to low, cover, and simmer gently for 2.5 to 3 hours, or until the meat is very tender and falls apart effortlessly.

7. 7

   Cook the pappardelle pasta in boiling salted water according to package instructions until al dente. Drain.

8. 8

   Toss the pasta with the hot ragout. Serve immediately, topped with grated Parmesan cheese.