Pappardelle pasta with wild boar sauce
Instructions
Take a beating with the ' smell ' (carrots, parsley, onion, celery, leek, garlic, parsley, Rosemary and Bay leaves) and stir-fry everything together in a casserole with olive oil-Extra Virgin.
Then add the minced meat rosolandola and after a while, add salt, pepper and spices and bathed with red wine.
When the wine is evaporated, add the tomato and broth and cook for two hours over low heat stirring occasionally.
Boil the noodles in salted water and drain al dente and then let them jump into a soup with sauce and serve immediately very hot.
