Pappardelle with Wild Boar
Ingredients
- Ingredients
- 600 grams Wild boar (such as the leg)
- 1 onion
- 2 garlic cloves
- 1 carrot
- 1 Celery
- 1 Tbsp olive oil
- 300 milliliters dry white wine
- 150 milliliters Beef broth
- 2 Tomatoes
- 1 tsp freshly chopped rosemary
- ½ organic lemon (zested and juiced)
- 400 grams Pappardelle noodles
- salt
- freshly ground peppers
Preparation steps
Rinse the meat, pat dry, and cut into cubes. Peel, trim, and finely chop the onion, garlic, carrot, and celery.
Strongly sear the meat in a pan with the oil, then add the prepared vegetables and sauté for 1-2 minutes. Add half of the wine and the broth. Reduce the heat, cover, and simmer gently for 1.5 hours stirring occasionally. Add more wine if necessary.
Blanch the tomatoes in boiling water, then remove. Peel and quarter the tomatoes, then remove the core and finely dice. Add the tomatoes, rosemary, and lemon zest to the boar during the last 15 minutes of cooking.
Cook the pasta in boiling salted water until al dente. Drain, and transfer to plates. Season the sauce with salt, pepper, and lemon juice. Top the pappardelle with the sauce, and serve.
