Pappardelle with Wild Boar Ragù

Ingredients

• 800 g wild boar shoulder, cut into pieces
• 2 tbsp olive oil
• 1 yellow onion, finely chopped
• 1 carrot, finely chopped
• 2 celery stalks, finely chopped
• 4 garlic cloves, finely chopped
• 2 tbsp tomato paste
• 200 ml red wine (Chianti or Sangiovese)
• 400 g crushed San Marzano tomatoes
• 200 ml game or beef stock
• 2 bay leaves
• 1 cinnamon stick
• 3 juniper berries, crushed
• 500 g pappardelle (fresh or dried)
• Grated pecorino to serve
• Salt and black pepper

Method

1. 1Pat the boar dry and season. Brown in olive oil in a heavy-based pot until deeply coloured. Set aside.
2. 2Sauté onion, carrot and celery (soffritto) for 8 minutes until soft. Add garlic and tomato paste and cook for 2 more minutes.
3. 3Pour in the wine and reduce by half. Add crushed tomatoes, stock, bay leaves, cinnamon stick and juniper berries. Return the meat. Bring to a boil, reduce to the lowest heat and simmer covered for 3 hours.
4. 4Remove the cinnamon stick and bay leaves. Shred the meat with two forks directly in the pot. Season to taste.
5. 5Cook the pappardelle according to the packet. Toss the pasta with the ragù in the pot. Serve with grated pecorino.