You need time to cook wild boar. It is begun the evening before you intend serving it. But it is worth it.
2 onions, chopped
2 carrots, chopped
2 sticks of celery, chopped
1lb (450 gm) wild boar stewing steak, cubed
½ bottle of red wine Chianti or similar
1 can of tomatoes
A few sage leaves, rosemary, bay leaves, a couple of juniper berries
Salt and freshly milled black pepper
Hot beef stock (to add during cooking as required)
- Put the wild boar, 1 onion, 1 carrot, 1 celery stalk and herbs into a large bowl. Pour over the red wine and leave to marinate for 12 – 18 hours.
- When you are ready to cook lift out the meat from the marinade and dry carefully. Fry in olive oil until browned on all sides and remove from the pan.
- Add a little more oil and gently fry the remaining onion, carrot and celery. (This is called the soffritto in Italian and many sauces begin with this); when softened return the meat to the pan along with the rest of the marinade and the tomatoes.
- Bring to the boil, then simmer gently for about 3 hours, adding some stock to keep the mixture moist.
- When the meat is tender pass all the solids through a mincer or chop the meat and vegetables finely. Add enough of the cooking liquid to give a moist sauce.
For the fresh pappardelle see the recipe for fresh egg pasta.
In the restaurant, Daniele, made the pasta by machine using 1 ½ kg grano duro (hard wheat flour), 1 kg grano tenero (soft wheat flour) and 18 eggs