Pappardelle al Cinghiale

Name: Pappardelle al Cinghiale
Prep time: 20 min
Cook time: 180 min
Yield: 4
Ingredients: 400 g Pappardelle pasta; 500 g Wild boar (or beef) shoulder; 100 g Pancetta; 2 medium Onion; 2 medium Carrot; 2 stalks Celery; 3 cloves Garlic; 400 g Canned tomatoes; 300 ml Red wine; 500 ml Beef stock; 2 tbsp Tomato paste; 3 tbsp Olive oil; 80 g Parmesan cheese; 2 sprigs Fresh rosemary; 1 whole Bay leaf; 1 to taste Salt and pepper

Servings: 4

Prep Time: 20 minutes

Cook Time: 180 minutes

Difficulty: Medium

Ingredients

400 g Pappardelle pasta
500 g Wild boar (or beef) shoulder
100 g Pancetta
2 medium Onion
2 medium Carrot
2 stalks Celery
3 cloves Garlic
400 g Canned tomatoes
300 ml Red wine
500 ml Beef stock
2 tbsp Tomato paste
3 tbsp Olive oil
80 g Parmesan cheese
2 sprigs Fresh rosemary
1 whole Bay leaf
1 to taste Salt and pepper

Instructions

Dice pancetta and sauté in large pot until fat is rendered.
Cut wild boar into small cubes, season with salt and pepper.
Brown boar in batches in pancetta fat, set aside.
Sauté diced onion, carrot, celery, and garlic until softened (5 minutes).
Add tomato paste, cook for 1 minute.
Deglaze with red wine, scraping up browned bits.
Return boar to pot, add canned tomatoes, stock, rosemary, and bay leaf.
Simmer covered for 2-3 hours until boar is very tender (or use pressure cooker for 45 minutes).
Cook pappardelle in salted boiling water until al dente (2-3 minutes for fresh).
Toss pasta with sauce, grate Parmesan over top.
Serve immediately.