Are you looking for a tasty and convivial recipe to bring to the table during the holidays? Why not follow Sara Milletti's advice and prepare pappardelle with wild boar ragout? A traditional Tuscan dish which, cooked properly, will amaze your guests, to whom you can serve an equally surprising wine: the Barolo Docg Duchessa Lia, the great classic that never goes out of style.

Ingredients for 4 people

Pappardelle

• 400 g of 00 flour
• 4 medium eggs
• 1 tablespoon of extra virgin olive oil
• 1 pinch of fine salt

 Wild boar ragout

• 800 g of wild boar meat
• 450 g of tomato pulp
• 60 g of pine nuts
• 4 tablespoons of extra virgin olive oil
• 1 tablespoon of triple tomato paste
• 1 glass of still red wine
• 1 stick of celery
• 1 carrot
• 1 copper onion
• 1 clove of garlic
• 1 sprig of rosemary
• salt
• chili pepper

Wild boar marinade

• 10 grains of black peppercorns
• 4 cloves
• 4 juniper berries
• 2 bay leaves
• 1 liter of still red wine
• 1 sage leaf
• 1 sprig of rosemary
• 1 onion
• 1 carrot
• 1 stick of celery

Procedure

Prepare the marinade ingredients the night before making the recipe. Peel the onion and thread it with the cloves. Peel the carrot and cut it into chunks. Wash the celery and cut it into pieces. Put the wild boar in a bowl and cover with the wine. Add all the other marinade ingredients, cover with plastic wrap, transfer the bowl to the fridge and leave to rest overnight.

The next day, drain the meat well from the marinade and chop it. Finely chop the celery, onion and carrot. Put 4 tablespoons of extra virgin olive oil in a saucepan and add the chopped celery, carrot and onion, the clove of garlic, the chilli pepper, the tomato concentrate and fry over medium heat. When the onion is transparent, add the minced wild boar meat, the sprig of rosemary and brown it. Deglaze with the red wine and let it evaporate. Now add the tomato pulp, the pine nuts and season with salt. Cover with a lid, reduce the heat to a minimum and cook the wild boar ragout for about 40 minutes, stirring occasionally.

Meanwhile, prepare the pappardelle. Sift the flour on a work surface, add the salt and make a hole in the centre. Break the eggs into the center of the flour and add the oil. Start by lightly beating the eggs with a fork then add the flour a little at a time. Knead with the palms of your hands until you obtain a smooth and homogeneous dough without air bubbles inside. Form a ball, cover with transparent film and let it rest for 15 – 20 minutes.

After this time, take the dough again, roll it out to a thickness of 1-2 mm and after having floured it, fold it over on itself and with a sharp knife cut 1 cm wide strips. Unroll the pasta and arrange the pappardelle on a platter.

Don't forget to combine them with a generous glass of Barolo Duchessa Lia Docg, perfect to accompany the intense taste of game.

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