Wild Boar Pappardelle

A hearty and flavorful dish, featuring slow-cooked wild boar ragu served over wide pappardelle pasta.

Ingredients - Serves 4

Heat the olive oil in a large pot over medium-high heat. Season the boar with salt and pepper and brown on all sides. Remove from the pot and set aside.
In the same pot, add the onion, carrots, celery, and garlic. Cook until softened.
Add the wine to the pot, scraping the bottom to loosen any browned bits. Cook until the wine is reduced by half.
Stir in the tomato paste, then add the crushed tomatoes, rosemary, and bay leaf. Return the boar to the pot and bring to a simmer.
Cover the pot and let it simmer for about 3 hours, or until the boar is tender and the sauce has thickened.
When the ragu is nearly ready, cook the pappardelle according to the package instructions. Drain and return to the pot.
Remove the rosemary sprig and bay leaf from the ragu. Shred the boar with two forks and stir it into the sauce.
Toss the pappardelle with the ragu. Serve with a sprinkle of Parmesan cheese.