Pappardelle al Cinghiale (Pasta with Wild Boar Ragù)

One of my favorite hearty winter dishes, this pasta dish usually appears during hunting season in Tuscany. Pappardelle is a broad, flat, egg-based type pasta, and is the perfect platform for a wild boar sauce. The boar meat is usually marinated over night in red wine to remove its gaminess, and then slowly stewed in tomatoes with bay leaves, rosemary, and sage. Buon appetito!


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