Pappardelle with Wild Boar Ragù

Ingredients

• 2 lb boneless wild boar shoulder, cut into 1-inch cubes
• 2 cups dry red wine, divided
• 2 bay leaves
• 4 juniper berries, crushed
• Salt and pepper to taste
• 3 tbsp olive oil
• 1 medium onion, finely diced
• 1 carrot, finely diced
• 1 stalk celery, finely diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 28 oz crushed tomatoes
• 1 sprig fresh rosemary
• 1 cup beef stock
• 1 lb dried pappardelle
• Grated Parmesan cheese for serving

Method

1. Toss the boar with 1 cup of the wine, the bay leaves and juniper. Cover and refrigerate at least 4 hours or overnight.
2. Lift the meat out, pat it dry and season it. Save the marinade.
3. Brown the boar in batches in the olive oil in a heavy pot over medium-high heat. Set it aside.
4. Lower the heat and cook the onion, carrot and celery until soft, about 8 minutes. Add the garlic and tomato paste and cook 2 minutes.
5. Pour in the saved marinade and the remaining wine and simmer 5 minutes. Add the tomatoes, rosemary, stock and the meat.
6. Cover and simmer gently, stirring now and then, until the boar is tender and well past 160°F, about 2½ hours. Shred the meat into the sauce with two forks.
7. Boil the pappardelle until al dente and toss it with the ragù and a splash of pasta water. Serve with Parmesan.

Notes