Pappardelle

Indulge in a hearty Italian dish with tender pappardelle pasta enveloped in a rich wild boar ragu, enhanced by aromatic garlic and rosemary. Ideal for a cozy weeknight dinner or a special gathering with friends.

• 400 g Pappardelle pasta
• 500 g wild boar meat
• 1 large onion
• 2 cloves garlic
• 2 tbsp olive oil
• 1 cup red wine
• 400 g canned tomatoes
• 1 sprig rosemary
• to taste none salt and pepper

Method

1. 1

   Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.

2. 2

   Add the minced garlic and stir for another minute until fragrant.

3. 3

   Incorporate the wild boar meat and brown it on all sides.

4. 4

   Pour in the red wine and let it simmer for about 5 minutes, allowing the alcohol to evaporate.

5. 5

   Add the canned tomatoes, rosemary, salt, and pepper. Stir well and bring to a boil. Reduce the heat and let it simmer for at least 1.5 hours, stirring occasionally.

6. 6

   Cook the Pappardelle pasta according to package instructions until al dente. Drain and set aside.

7. 7

   Once the sauce has thickened, combine it with the drained Pappardelle and mix well.

8. 8

   Serve hot, garnished with additional rosemary if desired.