Wild boar ragu

Pairing: Wild boar ragu

Wild boar shoulder: Adds a gamier and leaner flavor compared to regular pork.
Garlic: Enhances the sauce with a subtle, savory depth.
Red wine: Adds acidity and complexity to balance the richness of the meat.
Carrots, celery, onion: Provide a flavor base, adding sweetness and umami to the sauce.
Crushed tomatoes: Build a rich, hearty sauce for the ragu.
Basil: Adds fresh herbal notes, lifting the dish.
Pappardelle pasta: Wide noodles capture the sauce well.
Romano cheese: Adds a sharp, salty finish.

Sauté aromatics: Heat olive oil in a large skillet, sauté diced onion, carrots, celery, and garlic for 3-5 minutes until softened.
Deglaze: Add red wine, simmer until slightly reduced.
Build the sauce: Stir in crushed tomatoes and stock, and simmer over low heat for 1 hour, stirring occasionally.
Add wild boar: Add slow-cooked wild boar chunks and simmer for another hour, breaking up the meat as it softens. Adjust consistency with stock if needed.
Cook pappardelle: Boil pappardelle as per package instructions, drain, and mix with some sauce.
Serve: Top with additional sauce and freshly grated Romano cheese.