Ingredients:
1 lb of Pappardelle pasta
1 lb of wild boar meat, cut into small chunks
1/2 cup of flour
1/4 cup of olive oil
2 cloves of garlic, minced
1 onion, diced
2 cups of red wine
1 cup of beef broth
1 cup of crushed tomatoes
1/4 cup of chopped rosemary
1/4 cup of chopped thyme
Salt and pepper to taste
1/4 cup of grated Pecorino cheese
1/4 cup of chopped parsley for garnish
Instructions:
In a shallow dish, coat the wild boar meat with flour, shaking off any excess.
In a large skillet, heat the olive oil over medium-high heat. Add the wild boar meat and sauté until browned on all sides, about 5 minutes.
Remove the meat from the skillet and set aside.
In the same skillet, add the garlic, onion, and sauté until softened, about 3 minutes.
Add the red wine, beef broth, crushed tomatoes, rosemary, thyme, and bring to a simmer.
Add the wild boar meat back to the skillet, reduce the heat to low, and let it simmer for about 1 hour, or until the meat is tender.
Cook the pasta according to package instructions until al dente. Drain and set aside.
Remove the skillet from the heat, and add the pasta to the skillet and toss to combine.
Remove from heat and stir in the Pecorino cheese.
Serve in bowls and garnish with chopped parsley.
