Pappardelle with wild boar sauce - directly from Tuscany!

By á-58

Ingredients

• 2 onion
• 2 carrot
• 2 celery stem
• 1 clove
• sage, rosemary
• 1 lb of wild boar
• 1/2 quart of chicken broth
• 3.2 oz tomato paste
• 1 about 1 bottle (750ml) of red wine
• 1 pd of pappardelle (egg pasta)
• 2 tbls of butter
• 4 tbls of EVOO
• salt, pepper and hot pepper

Details

Servings 4
Preparation time 90mins
Cooking time 120mins

Preparation

Step 1

Let's prepare the marinade: break your meat in a big mixing bowl, put in it the onion, the carrot and the celery all breaked up, a (1) clove, sage, rosemary, salt, pepper and hot pepper and submerge all with a sufficient quantity of red wine.
The meat should be in the marinade for at least 8 hour, I prefer do this operation saturday after dinner to have the meat ready for the following sunday morning. Once the marinade is ready, discard all but the meat. Mince it.

Heat up the chicken broth. Meanwhile, in a large pan, put EVOO, butter, hot pepper and onion, carrot and celery thinly sliced.
Once they colored, put the minced meat, let color it for about 10-20 minutes, and put some red wine. Let evaporate for three minutes.
Add the warmed broth to the meal, adjust salt, pepper, set the fire to the minimum, and let cook quasi-covered for at least 1 hour and 1/2.

If you set the temperature correctly, you should have about no more broth
in the pan (otherwise, uncover the pan, increase the fire and let evaporate as needed). In case your meat dry out too fastly, reduce the fire and add other broth.

Now put the tomato sauce, and let cook again slowly for about 30 mins.

The sauce is ready! Now you can dress you favourite pappardelle (or any long, egg-based pasta) with the sauce and a generous amount of parmesan cheese.