Pappardelle with Wild Boar Ragù

Ingredients

• 300 g egg pappardelle
• 400 g wild boar stew meat
• 1 carrot
• 1 onion
• 1 celery stalk
• 1 glass red wine
• 400 g tomato purée
• Extra virgin olive oil, salt, black pepper, bay leaf, rosemary

Method

1. Marinate the wild boar in red wine with herbs for 12 hours.
2. Brown the meat in olive oil.
3. Add the finely chopped onion, carrot, and celery.
4. Deglaze with red wine.
5. Add the tomato purée and simmer for 2 hours.
6. Cook the pappardelle and dress them with the ragù.