PAPPARDELLE AL RAGÙ DI CINGHIALE #shorts

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion, carrot, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Increase heat to medium-high and add wild boar meat; brown on all sides, about 8-10 minutes.

Pour in red wine and scrape the bottom of the pot to deglaze; simmer until reduced by half.

Stir in tomato paste and canned tomatoes; add bay leaves and thyme.

Season with salt and black pepper; bring to a simmer.

Reduce heat to low, cover, and cook for 1.5-2 hours, stirring occasionally.

Remove bay leaves and adjust seasoning if necessary.

Meanwhile, cook pappardelle pasta in salted boiling water until al dente, according to package instructions.

Drain pasta and reserve some cooking water.

Toss the pasta with the ragu, adding reserved pasta water as needed to loosen the sauce.

Serve topped with grated parmesan cheese and chopped parsley.

Spice Level:

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