Pappardelle al Ragu’ di Cinghiale

Pappardelle al Ragu’ di Cinghiale is a traditional Italian dish consisting of wide, flat pasta ribbons (pappardelle) served with a hearty sauce made from wild boar (cinghiale) meat. The sauce is typically made by slow-cooking the meat with tomatoes, onions, garlic, herbs, and spices until it becomes rich and flavorful. The dish is often served with grated Parmesan cheese on top. It is a hearty, comforting dish that is perfect for cold weather.

Ingredients:

• 1 lb fresh pappardelle pasta
• 2 lbs wild boar shoulder, cut into 1-inch cubes
• 3 tbsp olive oil
• 2 onions, finely chopped
• 3 cloves garlic, minced
• 1 cup red wine
• 2 cups crushed tomatoes
• 2 cups chicken or beef broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Instructions:

1. In a large pot of boiling salted water, cook the pappardelle pasta according to package instructions until al dente. Drain and set aside.
2. Heat the olive oil over medium-high heat in a large Dutch oven or heavy pot. Add the wild boar and cook, stirring occasionally, until browned on all sides, about 8-10 minutes.
3. Remove the boar from the pot and set it aside.
4. Add the onions and garlic to the pot and cook until softened, about 5 minutes.
5. Pour in the red wine, and scrape the bottom of the pot to loosen any browned bits.
6. Add the tomatoes, broth, thyme, and rosemary, and bring to a simmer.
7. Return the boar to the pot and stir to combine.
8. Reduce the heat to low and let the sauce simmer, uncovered, for about 2-3 hours or until the boar is very tender and the sauce is thickened.
9. Season with salt and pepper to taste.
10. To serve, spoon the ragu over the cooked pappardelle pasta and garnish with grated Parmesan cheese.

Note: Wild boar can be a bit harder to find; you can use pork shoulder instead and adjust the cooking time accordingly.