Authentic Pappardelle al cinghiale Recipe Tuscany, Italy

Name: Pappardelle al cinghiale
Prep time: 45 min
Cook time: 3 h 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 500 ml (2 cups + 2 tbsp) red wine, preferably Chianti; 1 carrot; 1 onion; 1 celery rib; 3 bay leaves; 1 sprig of rosemary; 1 sprig of parsley; cloves; juniper berries; 500g (1.1 lbs) wild boar; FOR THE RAGU; wild boar, from the marinade; 1 carrot; 1 onion; 1 celery rib; 240 ml (1 cup) red wine, preferably Chianti; 400g (14 oz) tomato puree; extra virgin olive oil; salt & pepper, to taste; FOR SERVING; 500g (1.1 lbs) pappardelle; Parmigiano-Reggiano, grated, if desired

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