Pappardelle with Wild Boar Ragù

Ragù

• 2 tbsp Olive oil
• 1 medium Yellow onion
• 1 medium Carrot
• 2 pieces Celery
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 3 cloves Garlic
• 600 g Wild boar
• 250 ml Red wine
• 500 g Tomato passata
• 2 pieces Bay leaves
• 2 sprigs Fresh rosemary

Pasta and finish

• 400 g Pappardelle
• 60 g Parmesan

1. Finely chop the yellow onion, carrot and celery. Warm the olive oil in a Dutch oven over medium heat.
2. Add the chopped vegetables with the fine sea salt and black pepper, then cook gently until softened and sweet, stirring often. You are looking for a glossy soffritto with no browning.
3. Crush the garlic and stir it in for 1 minute until fragrant. Add the wild boar and cook, breaking it up with a wooden spoon, until it loses its raw colour and begins to take on a little colour at the edges.
4. Pour in the red wine and bring to a lively simmer, scraping up any browned bits from the base. Simmer until the wine has reduced by about half and the alcohol smell has cooked off.
5. Stir in the tomato passata, bay leaves and fresh rosemary. Bring to a gentle simmer, then turn the heat down low so the ragù barely bubbles.
6. Partially cover and simmer slowly, stirring every so often, until the wild boar is tender and the sauce is thick and rich. If it looks dry at any point, add a small splash of water to keep it saucy.
7. Bring a large pot of well-salted water to the boil and cook the pappardelle until al dente. Reserve a mug of pasta water, then drain.
8. Remove the bay leaves and rosemary sprigs from the ragù. Toss the pappardelle through the sauce over low heat, loosening with a splash of reserved pasta water until it coats the pasta.
9. Take off the heat and fold through most of the parmesan, saving a little for serving. Taste and adjust with a pinch more fine sea salt and black pepper if needed, then serve straight from the pot.

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