Pappardelle with wild boar ragù

Ingredients

For 1 serving

• Egg pasta75 g
• Wild boar110 g
• Tomato passata100 g
• Carrots30 g
• Celery20 g
• Onion30 g
• Extra virgin olive oil1 teaspoon
• Rosemary1 g
• Red wine60 ml
• Bay leavesto taste
• Saltto taste

Contains: gluten, eggs, celery, sulphites,

In season: October – January

Method

1. Cut the wild boar into roughly half-centimetre dice (or chop it coarsely with a knife), trimming off sinew and membrane; peel the carrot, wash the celery, peel the onion and chop them finely.
2. Heat the olive oil in a heavy-based saucepan over medium heat and soften the chopped vegetables for 5 minutes, until soft and the onion is translucent.
3. Turn the heat to medium-high, add the meat and brown it for 8–10 minutes, stirring, until its liquid has gone and it is well coloured all over: this browning gives the ragù depth.
4. Deglaze with the red wine and let it evaporate for 2–3 minutes, until you no longer smell alcohol; add the passata, rosemary, a bay leaf, a pinch of salt and a glass of water.
5. Bring to the boil, then cover and cook over the lowest heat for 2 hours, stirring now and then and adding a splash of water if it dries out, until the meat is very tender and the sauce thick; remove the bay leaf and rosemary.
6. Towards the end bring a pan of water to the boil for the pasta, salt it once it boils and add the egg pappardelle; cook for the time on the packet, usually 4–6 minutes, until al dente.
7. Drain them, keeping a small ladle of the cooking water, and dress with the ragù, loosening if needed.