Pappardelle with Wild Boar Ragù

Step 1

Heat olive oil in a large pot over medium-high. Add ground beef, breaking apart with a spoon until no pink remains, ~6 minutes.

Step 2

Add chopped onion and cook, stirring, until softened and translucent, ~4 minutes.

Step 3

Stir in minced garlic and cook for 30 seconds until fragrant.

Step 4

Add tomato paste and stir for 1 minute to caramelize slightly.

Step 5

Pour in red wine, scraping up browned bits from the pot. Simmer 3 minutes until reduced slightly.

Step 6

Add canned tomatoes (crush by hand), beef broth, and a pinch of salt and pepper.

Step 7

Reduce heat to low and simmer uncovered for 45–50 minutes, stirring occasionally. Sauce will thicken and darken.

Step 8

Boil pappardelle in salted water until al dente, ~4 minutes. Reserve 1 cup pasta water before draining.

Step 9

Add drained pasta to the ragù pot. Toss gently, adding pasta water a splash at a time until sauce coats noodles.

Step 10

Serve in shallow bowls, shower with grated parmesan and a crack of black pepper.