Wild Boar Ragu with Pappardelle

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

Ingredients - Serves 6

Heat the olive oil in a large pot over medium-high heat. Add the boar and cook until browned on all sides. Remove from the pot and set aside.
In the same pot, add the onions, carrots, celery, and garlic. Cook until softened, about 5 minutes.
Stir in the tomato paste and cook for another minute.
Pour in the wine, scraping the bottom of the pot to loosen any browned bits.
Return the boar to the pot and add the crushed tomatoes, rosemary, bay leaf, salt, and pepper. Bring to a simmer.
Cover the pot and reduce the heat to low. Let the ragu cook for 2-3 hours, until the boar is tender and the flavors are well combined.
When the ragu is nearly done, cook the pappardelle according to the package instructions. Drain and set aside.
Serve the ragu over the cooked pappardelle, topped with a sprinkle of Parmesan cheese.