"Ingredients:
- 1 pound pappardelle pasta
- 2 tablespoons olive oil
- 1 pound wild boar meat, diced
- 1 onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 cup red wine
- 1 can (28 ounces) crushed tomatoes
- 1 cup beef broth
- 2 bay leaves
- Salt and pepper, to taste
- Grated Parmesan cheese, for serving
Instructions:
1. Heat olive oil in a large pot over medium heat. Add wild boar meat and cook until browned on all sides. Remove from pot and set aside.
2. In the same pot, add onion, carrots, celery, and garlic. Cook until vegetables are softened, about 5 minutes.
3. Deglaze the pot with red wine, scraping up any browned bits from the bottom. Cook until wine has reduced by half.
4. Stir in crushed tomatoes, beef broth, bay leaves, salt, and pepper. Bring to a simmer.
5. Add the browned wild boar meat back to the pot. Cover and let simmer for 2-3 hours, until the meat is tender and the sauce is thick.
6. Cook pappardelle pasta according to package instructions. Drain and toss with the wild boar ragu.
7. Serve hot with grated Parmesan cheese on top.
Cooking time: 3 hours
Nutrition information:
- Calories: 500
- Fat: 15g
- Protein: 25g
- Carbohydrates: 65g
- Fiber: 5g"
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