🇮🇹 Pappardelle al Cinghiale (Wild Boar Ragu) Wide ribbons of pasta coated in a slow-cooked, rich and...

🇮🇹 Pappardelle al Cinghiale (Wild Boar Ragu)
Wide ribbons of pasta coated in a slow-cooked, rich and meaty wild boar sauce.

Ingredients:
• 400 g wild boar meat, diced
• 1 carrot, 1 celery stalk, 1 onion (all finely chopped)
• 2 garlic cloves
• 400 g canned tomatoes
• 200 ml red wine
• 2 bay leaves
• 400 g pappardelle pasta
• Olive oil, salt, pepper

Instructions:
1. Marinate boar in red wine (optional: 6–12 hrs). Drain.
2. Sauté vegetables and garlic in oil, add boar and brown.
3. Add wine, cook off alcohol, then add tomatoes and bay leaves.
4. Simmer 1.5–2 hours until meat is tender.
5. Boil pasta, toss with sauce, and serve hot.