Ragù di Cinghiale (Wild Boar Ragù with Pappardelle)

Ragù

• 2 tbsp Extra virgin olive oil
• 1 medium Carrot
• 2 pieces Celery
• 1 medium Yellow onion
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 800 g Wild boar
• 10 pieces Juniper berries
• 2 sprigs Fresh rosemary
• 350 ml Red wine
• 800 g Tomato, canned whole peeled

Pasta

• 400 g Pappardelle

1. Finely dice the carrot, celery and onion. Season the wild boar all over with the salt and pepper.
2. Heat the olive oil in a Dutch oven over medium-high heat. Brown the wild boar well on all sides, 8 to 10 minutes, then transfer to a plate.
3. Lower the heat to medium and add the carrot, celery and onion to the pot. Cook, stirring often, for 8 to 10 minutes until softened and lightly golden.
4. Lightly crush the juniper berries and add them to the pot with the rosemary. Pour in the red wine and simmer for 8 to 10 minutes, scraping up any browned bits, until reduced by about half.
5. Add the tomatoes, crushing them with a spoon, then return the wild boar and any juices to the pot. Bring to a gentle simmer, cover slightly ajar, and cook on low for 1 hour 45 minutes to 2 hours until the meat is very tender and the sauce is thick and rich.
6. Lift out the rosemary sprigs and discard. Break up the wild boar in the sauce with a wooden spoon until it is shredded and well coated; taste and adjust with a little more salt and pepper if needed.
7. Bring a large pot of well-salted water to the boil and cook the pappardelle until al dente. Drain, reserving a splash of the cooking water.
8. Add the pappardelle to the ragù and toss over low heat for 1 to 2 minutes until glossy and well coated, loosening with a little reserved pasta water if needed. Serve straight away.

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