Pappardelle al Cinghiale

Step by stepInstructions

1. Season the meat with salt and pepper and brown it well in the olive oil in a heavy pot; remove and set aside.
2. Cook the onion, carrot, and celery in the same pot until soft; add the garlic and cook 1 minute.
3. Return the meat, pour in the wine, scrape up the browned bits, and simmer until reduced by half.
4. Stir in the tomatoes, tomato paste, and the herb bundle; cover and simmer gently until the meat shreds, about 2 hours.
5. Shred the meat with two forks, season the sauce to taste, and keep warm.
6. Cook the pappardelle until al dente; drain, reserving a little pasta water.
7. Toss the pasta with the ragù, loosening with pasta water if needed, and serve with Parmesan.