Pappardelle al Cinghiale (Pappardelle with Wild Boar Ragù)

Ragu

• 2 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 1 medium Carrot
• 2 pieces Celery
• 2 tsp Fine sea salt
• 700 g Wild boar
• 1 tsp Black peppercorns
• 8 pieces Juniper berries
• 2 tbsp Tomato purée
• 250 ml Red wine
• 800 g Canned whole peeled tomatoes
• 2 pieces Bay leaves
• 2 sprigs Fresh rosemary

Pasta and to serve

• 400 g Pappardelle
• 60 g Pecorino Romano cheese

1. Heat the olive oil in a Dutch oven over medium heat. Finely chop the onion, carrot and celery, then cook with a pinch of the salt for 10 to 12 minutes until softened and sweet, stirring often.
2. Increase the heat to medium-high and add the wild boar, breaking it up with a wooden spoon. Cook for 8 to 10 minutes until well browned and any liquid has evaporated.
3. Lightly crush the peppercorns and juniper berries, then stir them into the pot with the tomato purée. Cook for 1 minute until the tomato purée darkens slightly and smells toasted.
4. Pour in the red wine and scrape up any browned bits from the base of the pot. Simmer for 5 to 7 minutes until reduced by about half.
5. Add the canned tomatoes, crushing them with your hands as they go in, then add the bay leaves, rosemary and remaining salt. Bring to a gentle simmer, then reduce the heat to low, cover slightly and cook for 2 hours, stirring every 20 to 30 minutes, until the ragu is thick and deeply savoury.
6. Bring a large pot of well-salted water to the boil and cook the pappardelle until just al dente. Reserve a mug of pasta water, then drain.
7. Discard the bay leaves and rosemary sprigs, then toss the pasta through the ragu over low heat. Loosen with a splash of reserved pasta water if needed so the sauce coats the ribbons. Serve hot with pecorino grated over the top.

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