Pappardelle Pasta with Boar ragu
Ingredients for 4:
fresh egg pasta (papardelle or similar) - carrots – parsley – onion – celery – a few laurel leaves - rosemary – garlic - lemon rind – leek – minced boar meat – minced pork – meat stock – tomato concentrate – salt – pepper - red wine – extra-virgin olive oil
Finely chop the vegetables and herbs (carrots, parsley, onion, celery, leek, garlic, parsley, rosemary and laurel leaves), mix them together and soften over a low heat in a casserole with some extra-virgin olive oil. Add the minced meat and brown for a short time, then add salt, pepper and spices and bathe with the red wine. Once the wine has evaporated, add the tomatoes and the stock and cook for two hours over a low heat, mixing occasionally. Boil the pappardelle in plenty of salted water and cook al dente. Drain the pasta and toss with the sauce in a tureen. Serve piping hot.