Chop the vegetables into small pieces and put all in a container along with the wild boar
meat, cut in cubes; add the cut bay leaves, the peppercorns and juniper berries.
Finally, cover with chianti, stir and marinate in a cold place for about 12 hours.
When this 12 hour period is over, separate the meat and vegetables from the wine marinade making sure to discard all bay leaves.
Drop the chopped vegetables and some chunks of meat in a crock with plenty of olive oil and fry gently, add gradually all the remaining
meat and finally add the the wine marinade when all the meat is in. Cook for about 30 minutes or until all the alcohol in the wine has evaporated,
add the tomato sauce and mix.
Cook for at least three hours over low heat setting.
Using your favorite pasta boiling pot, fill with water an add some salt.
When your water is boiling, drop the pappardelles in the water and cook for the suggested time on the package, or less (for al dente).
Place the pappardelle on each plate, drop the boar sauce on top without mixing
it with the pasta; make sure each plate gets
the same amount of boar cubes.
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