Pappardelle with Wild Boar Ragù and Pecorino Romano

Pat the 1.5 lbs wild boar cubes completely dry with paper towels. This ensures proper browning and fond development.

Heat 2 TBSP extra virgin olive oil in a large heavy-bottomed Dutch oven or braising pot over medium-high heat until shimmering, about 2 minutes.

Working in two batches to avoid crowding, sear the wild boar for 4-5 minutes per batch, turning occasionally to develop a dark brown crust on all sides. Transfer seared meat to a plate.

Reduce heat to medium and add the remaining 2 TBSP olive oil to the pot. Add the diced onion, carrot, and celery (the soffritto base). Sauté for 5-6 minutes, stirring frequently, until vegetables soften and begin to caramelize slightly.

Add the 4 minced garlic cloves and sauté for 1 minute until fragrant, stirring constantly to prevent burning.

Stir in the 3 TBSP tomato paste and cook for 2 minutes, stirring frequently, allowing it to deepen in color and caramelize slightly against the pot bottom.

Deglaze the pot by pouring in the 1.5 cups dry red wine, using a wooden spoon to scrape up all the browned bits (fond) from the bottom. This dissolves the flavorful caramelized proteins.

Allow the wine to simmer for 3-4 minutes until reduced by about one-third, concentrating the flavors.

Return the seared wild boar to the pot along with any accumulated juices. Add the 28 oz crushed tomatoes, 1 cup beef broth, 2 rosemary sprigs, and 2 bay leaves.

Stir in 1.5 tsp sea salt and 0.75 tsp freshly ground black pepper. Bring to a gentle simmer.

Reduce heat to low, partially cover the pot with a lid, and braise for 2.5 hours, stirring occasionally (every 30-40 minutes). The ragù is ready when the wild boar is fork-tender and the sauce has thickened and darkened.

About 15 minutes before serving, bring a large pot of salted water to a rolling boil. Add the 1 lb pappardelle pasta and cook according to package directions (usually 3-4 minutes for fresh, 9-11 for dried) until al dente.

While pasta cooks, remove the rosemary sprigs and bay leaves from the ragù. Taste and adjust seasoning if needed.

Reserve 1 cup of pasta cooking water before draining the pappardelle.

Transfer the drained pasta to the pot with the ragù and toss gently to combine, adding 2-3 TBSP of reserved pasta water to create a silky sauce consistency.

Divide the pappardelle and ragù among four warm bowls. Using a microplane or box grater, shave thin curls of the 4 oz pecorino romano cheese over each portion.

Serve immediately while steaming hot.