Pappardelle al Cinghiale

Ingredients

• •1.5 lbs wild boar shoulder, cubed (or pork shoulder as substitute)
• •2 tbsp olive oil
• •1 medium onion, finely diced
• •2 cloves garlic, minced
• •2 medium carrots, finely diced
• •2 stalks celery, finely diced
• •1 cup red wine
• •1 can (28 oz) crushed tomatoes
• •2 tbsp tomato paste
• •1 lb fresh pappardelle pasta
• •to taste salt and black pepper
• •2 tbsp grated Pecorino Romano cheese

Directions

1. 1Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Season the boar with salt and pepper, then brown in batches for 4-5 minutes per side; set aside.
2. 2In the same pot, sauté the onion, garlic, carrot, and celery for 5 minutes until softened. Add tomato paste and cook for 1 minute.
3. 3Deglaze the pot with red wine, scraping up browned bits, and simmer for 3 minutes to reduce slightly.
4. 4Return the boar to the pot, add crushed tomatoes, reduce heat to low, cover partially, and simmer for 2 to 2.5 hours, stirring occasionally, until the meat is very tender and sauce thickens.
5. 5In the final 15 minutes of cooking, bring a large pot of salted water to boil and cook pappardelle until al dente, then drain.
6. 6Toss the warm pasta with the boar ragù, reserving some sauce to pool on top. Serve immediately with grated Pecorino Romano cheese.

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