Pappardelle with braised wild boar and mushrooms

Ingredients

For 1 serving

• Egg pasta70 g
• Wild boar110 g
• Button mushrooms100 g
• Tomato passata120 g
• Red wine60 ml
• Carrots40 g
• Onion30 g
• Extra virgin olive oil8 g
• Bay leavesto taste
• Rosemaryto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, eggs, sulphites,

In season: October – February

Method

1. The evening before, cut the wild boar into small cubes, put it in a bowl with the red wine, the bay leaf and a sprig of rosemary, cover and leave to marinate in the fridge: it tenderises the meat and softens its gamey flavour.
2. Drain the meat, keeping the marinade wine, and pat it dry with kitchen paper. Peel the carrot and onion and chop them finely; wipe the button mushrooms with a damp cloth and slice them.
3. In a saucepan heat the oil over a medium-high heat and brown the boar for 6–8 minutes, until well browned and any liquid it releases has evaporated; add the carrot and onion and cook for 3 minutes, until softened.
4. Add the mushrooms, pour in the marinade wine with the herbs and let it evaporate for 2–3 minutes, then add the passata, salt and pepper.
5. Cover and cook over a low heat for 70 minutes, stirring now and then and adding a splash of water if it dries out, until the meat is very tender and falls apart; remove the bay and rosemary.
6. In the last 10 minutes bring the water to the boil, salt it and cook the pappardelle for the time on the packet, until al dente; drain them and toss in the sauce for 1 minute, until well coated.