Pappardelle w/ Wild Boar Ragu


Pat meat cubes dry. Season with salt and pepper.
Heat olive oil in a large dutch oven over medium high heat. Brown the meat on all sides. Remove meat to a plate. Add vegetables and garlic to pan and sauté for 7-10 minutes until they soften. Sprinkle the flour over the vegetables and continue to cook for 1-2 minutes. Add the red wine, tomatoes and spices to the pan. Add the meat and cover. Simmer for 1 ½-2 hours until the meat is fork tender.
Remove meat from the liquid and “shred” using 2 forks . With an immersion blender, puree sauce.
Return meat to sauce, stir in balsamic vinegar and heat through.

Toss with Pappardelle, parsley and Parmesan. Enjoy!