Pappardelle al cinghiale

Method

Heat olive oil in a large heavy-bottomed pot over medium-high heat and brown the diced wild boar in batches, setting aside. Sauté the soffritto of onion, celery and carrot until softened, then return the boar and deglaze with red wine, scraping the bottom. Add tomato passata, beef stock, bay leaf and thyme, then simmer gently for 2-2.5 hours until the meat is very tender and the sauce has reduced and thickened. Season generously with salt and pepper. Meanwhile, bring salted water to the boil and cook the pappardelle according to packet instructions until al dente, then drain and toss with the cinghiale ragù. Serve immediately with grated Parmesan cheese.