Pappardelle with wild boar sauce by al borgo

Serves 4 Prep time 20 minutes
Cook time 75 minutes

500g pappardelle
100ml  extra virgin olive oil
2 cloves garlic, peeled
100g red onions, sliced
3 bay leaves
500g wild boar meat, minced
2 tbsp tomato paste (concentrate)
500ml red wine
1.5 kg tomatoes, peeled
salt and black pepper, to taste
Italian basil, parsley and Parmesan cheese, for ganishing

for the pappardelle

• To cook as per package instructions

wild boar sauce

• Pre-heat extra virgin olive oil in the skillet over medium to high heat until hot.
• Add and sauté the sliced red onions and garlic in the skillet until they turn blonde and fragrant.
• Add bay leaves and wild boar meat and sauté for 10 minutes under a strong fire.
• Add tomato paste (concentrate) and stir for 5 minutes.
• Add 500 ml red wine and bring it to boil.
• When the red wine reduces 50% in volume, add peeled tomato, black pepper and salt and cook for an additional 45 minutes under slow fire.
• Cook the pappardelle in the wild boar sauce for a further 2 minutes.
• Garnish with Italian basil, parsley and Parmesan cheese.
• Serve the dish while it is hot.

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