My Baby Have Bad Cough

Pappardelle with wild boar sauce cake

You should know that my house is a few yards (meters not kilometers!) From a forest, a few years ago I happened to be on time rate or a nice curl in front of the house, and fortunately nothing bigger, (the longer course, so many snakes!), is because the mountain until some time ago (before the arrival of hunters on Sunday) was inhabited by many boars, not big ones but those little ones so that they run like lightning Carucci!

Every year there is a festival where you can buy the delicious meat of these boars, but I do not go on time, because it always happens a "trouble" ... ... .... And so do the court for two years to the butcher, who reluctantly gave me about two kg of his beloved wild boar, is because many people here, they own the land in this mountain, and there almost bred wild boars in the wild, obtaining a meat with a less pronounced flavor of game but very very tasty and tender.

And that's why my recipe does not include marinated for 24 hours, that dampen the smell, but only a few hours, after a few days of aging, which makes the meat more tender and tasty.

Ingredients:

• 500 g of wild boar meat
• Chopped carrot, celery and onion
• red wine a glass
• Odori: laurel and rosemary
• 1 liter of tomato sauce
• 3 tablespoons oil Marina Colonna
• 500 g egg pappardelle

In a large bowl paid in equal parts red wine and water, bay leaves and chopping rosemary add the minced meat again, and leave to infuse for a couple of hours.

Wash the meat very carefully, with running water eliminates odor and the liquid in which they are soaked.

Prepare a finely chopped onions, carrots and celery and saute in oil.

In another double-bottomed pot and brown the meat of wild boar sliced, diced small, leaving the fat, making seal the meat quickly, without a leak.

Combine the chopped and slowly add the wine, allowing blend on high heat (do not use the wine marinade), add the tomato sauce, a bay leaf no more, and very little red pepper, salt to taste.

Cook flame passes for more than two hours.

Drain the pasta and add the egg sauce thus obtained.