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Wide ribbon pasta draped in slow-cooked wild boar ragù captures the untamed Tuscan countryside. This high protein mediterranean dish freezes wonderfully and makes a hearty family dinner.
Heat 4 tbsp olive oil in a large heavy-bottomed pot over medium-high until shimmering. Brown the wild boar pieces in batches, turning to develop rich color, then remove to a separate bowl.
Reduce heat to medium. Add diced onion, carrot, celery and sauté for 8 minutes until softened and aromatic, stirring often to prevent caramelization.
Stir in minced garlic and rosemary, cook 1 minute, then pour in red wine. Increase heat to high and simmer 2 minutes, scraping up browned bits.
Return browned boar to the pot; add crushed tomatoes, bay leaves, salt, and pepper. Bring to a gentle simmer, then reduce heat to low, cover tightly, and cook for 2½ hours, stirring every 30 minutes to prevent sticking.
Cook pappardelle pasta in salted boiling water according to package directions until just al dente. Drain and toss with the hot ragù, letting the pasta absorb sauce for 2 minutes before serving.
