Pappardelle al Cinghiale

Pappardelle are a typical type of "pasta" of the region of Siena. It is made with eggs and flour, usually hand made. It's like  tagliatelle but wider.

Cinghiale - wild boar - belongs to the local fauna and usually is hunted, but there are also a few raisings in the area. The meat is very good, almost like red meat, less fat than regular swine and if cooked well, has no strange smell or taste like game.

Ingredients:

400g Pappardelle pasta

400g boar meat

250g tomato puree

2 sticks celery

2 medium onions

2 cloves garlic

2 carrots

3 bay leaves

bunch of parsley

Red wine

3 tablespoons olive oil

Salt and pepper

20g grated Parmesan cheese

Serves 4 to 6 people

Time:

         Preparation: 50 minutes

         Cooking: 2 1/2 hours

1. Chop the boar meat into cubes and put in a bowl with a carrot, 1 celery stick, 1 onion, 1 clove of garlic, 2 bay leaves and a little parsley. Cover with red wine and leave over night.
2. Chop finely an onion, carrot, celery stick, clove of garlic, a little parsley and a bay leaf.
3. Put the olive oil in a large pan and when hot add the vegetables. Fry until almost brown.
4. Drain the boar meat and put in another pan on a high flame to get any liquid out of it. (this gets rid of the strong taste of the boar)
5. Cut up the meat in smaller cubes and add to the vegetables Brown well and add a glass of red wine and let it evaporate.
6. Add the tomato puree and salt and pepper and simmer slowly for about an hour and a half or until soft.
7. Cook the pappardelle in salted boiling water, drain and toss in the sauce.

This dish can be a complete meal and can be served with 'polenta' instead of mixing with pasta.

The sauce keeps well in the fridge for 3 or 4 days and freezes well.