Pappardelle with wild boar ragout

Here is a recipe that I have always prepared in Tuscany where I worked and lived for three years and so, in homage to such a beautiful land and the many friends I have found, here is my recipe for you.

Ingredients for 4 people:

• Pappardelle 400g https://www.ilbelloincucina.com/search?q=pappardelle

Ingredients for the meat sauce: 

• Boar meat 300g
• Medium Carrot 1
• Celery 1 leg
• White onion 1
• Laurel 3 leaves
• Tomato pulp 70g
• Rosemary 1 sprig
• Vegetable broth 1 liter
• Red wine 1 glass
• Oil evo 20g
• Cloves 3
• Salt and pepper qb

Procedure:

On a wooden chopping board, with a sharp knife, we cut the boar meat into small pieces. We prepare a Mirepoix of vegetables. After having washed the celery, carrot and onion, let's cut them finely and put them in a saucepan with 20g of oil and fry over medium heat, add the wild boar pulp and let it brown a few minutes before adding the glass of red wine that we will let it fade completely.

Add the vegetable broth, bay leaves, rosemary sprig, cloves, tomato pulp and a teaspoon of salt, put the lid on and let it cook over very low heat.

During cooking for at least 3 hours, check frequently that the stock does not dry out too much.

When the meat sauce is ready, boil a pot of salted water and toss the pasta. If you have made pappardelle at home it will take about 3-4 minutes to cook. We drain the pasta and finish cooking in the saucepan with the meat sauce.