Pappardelle with wild boar ragu

Instructions

1. 1

   To prepare the pappardelle with wild boar ragu, start by making the sauce. Trim and peel the carrot with a vegetable peeler, also remove the outermost filaments from the celery and clean both the garlic and the onion. Wash and finely chop everything, keeping the garlic whole.

2. 2

   Pour the oil into a pot with a thick bottom and add the chopped carrots, celery, and onion.

3. 3

   Also add the garlic in large pieces (so you can easily remove it at the end of cooking) and let everything simmer gently for about ten minutes. Add the chopped wild boar, the chopped rosemary and bay leaves.

4. 4

   Raise the heat slightly and let everything brown for another 10 minutes, stirring with a spatula, so that the meat cooks evenly. At this point, deglaze with red wine, and only when the alcohol has completely evaporated, add the tomato passata.

5. 5

   Season with salt, pepper, and let it cook, covered, for about and a half hours over low heat, then remove the lid and let the ragu dry for another 30 minutes. Cook your pappardelle in plenty of boiling, salted water.

6. 6

   Meanwhile, transfer the ragu to a large pot, drain the pasta and pour it into the pan with the sauce, mix well to combine and serve your pappardelle with wild boar ragu while still hot.