pappardelle al cinghiale

20€

To prepare pappardelle al cinghiale, start by marinating 500 grams of diced wild boar meat overnight in a mixture of red wine, chopped garlic, rosemary, and sage. The next day, brown the meat in a heavy saucepan with a little olive oil. Remove the meat and sauté one diced onion, one carrot, and one stalk of celery in the same pan until softened. Return the meat to the pan, add a can of crushed tomatoes, and simmer covered on low heat for at least two hours, or until the meat is tender. Cook 400 grams of pappardelle in boiling salted water until al dente. Drain the pasta and toss it with the wild boar sauce. Garnish with freshly grated Parmesan cheese and chopped fresh rosemary before serving. This dish is robust and flavorful, perfect for a hearty meal.