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Pappardelle Pasta with Wild Boar Meat

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Try this delicious sauce with pappardelle with boar meat, accompanied by a nice salad, as an entrée. If you can't find pappardelle pasta, you can slice lenghtwise some cooked flat lasagna noodles, in 3/4 to 1 inch thick strips; this will give you a pretty good idea of what they taste...

Ingredients (for 6 guests):

2 pounds lean boar meat,
extra virgin olive oil
a large white onion
celery stalk
freshly chopped parsley, dried if unavailable
a large carrot
two bay leaves and peppercorns,
juniper berries
two pounds of tomato flesh
A nice bottle of Chianti Classico
1 pound pappardelle pasta


Cooking instructions:

1) 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.

2) When this 12 hour period has passed, separate the meat and vegetables from the wine marinade making sure to discard all bay leaves.
Put in 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 from the wine has evaporated, add the tomato sauce and mix.

3) 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).

4) Arrange the pappardelle on each plate, pour the boar sauce on top without mixing it with the pasta; make sure each plate gets
the same amount of boar cubes.

Enjoy your pappardelle with boar meat...