Wild Boar Sauce With Ribbon Sauce (Pappardelle Al Ragù Di Cinghiale) - Toscana,

1. 1

   In a plastic bag add the boar, the rosemary, sage, garlic, bay leaf, cloves, and 375 ml of the wine, 1 carrot, 1 celery, and 1 onion. Seal it well, place it in a bowl and leave it to marinate overnight but at least 6 hours in the refrigerator. If the meat isn't covered by the wine, then turn it over halfway through to ensure it marinates evenly.

2. 2

   Remove the boar from the marinade and dry it with paper towels. Discard the marinade. In a large frying pan, heat 2 tablespoons of the olive oil over medium high heat. When the oil is hot, add the boar and fry until the fat renders down.

3. 3

   Strain the meat, discard the liquid, reheat the pan (without adding olive oil).

4. 4

   Fry the meat again to render again.

5. 5

   Strain and repeat one more time.

6. 6

   In a clean heavy bottomed sauce pan or casserole, add 2 tablespoons of olive oil and heat over medium heat with the pancetta, parsley, chillies, and the remaining onion, celery, and carrot.

7. 7

   Cook the mixture until it softens, about 5 -10 minutes.

8. 8

   Then add the boar to the pot with the tomato concentrate, the remaining red wine, salt, and pepper.

9. 9

   Turn the heat down to low, cover, and let it cook for 2 hours, stirring occasionally, until the meat is very soft. Check the meat every half hour and add some water or broth if the mixture starts to dry out.

10. 10

    Bring to boil 7 litres of water with 3 tablespoons of salt in a large pot. When boiling cook the pasta until it reaches the desired texture (timing will be indicated on the package). Strain and divide amongst 6 bowls. Top with the boar and its sauce, and serve with Parmigiano-Reggiano cheese.

* Per serving · 4 servings · Values may vary.