Peposo di Cinghiale Recipe | The Factory Kitchen

Ingredients

• Four pounds wild boar
• One and one-half quarts Chianti or dry Italian red wine
• Three bay leaves
• Three sprigs rosemary
• Six sage leaves
• Eighteen juniper berries
• Twenty-four black peppercorns
• Five tablespoons extra virgin olive oil
• One cup (one large) red onion, cut in 1/4-inch dice
• One cup celery (about four stalks), leaves removed and cut in 1/4-inch dice
• One cup carrots (about three medium), peeled and cut in 1/4-inch dice
• Five garlic cloves, peeled
• Two teaspoons salt
• Pepper mill
• Two cups crushed and peeled Italian tomatoes
• Half-cup tomato paste
• One tablespoon cocoa powder
• Quarter of a cinnamon stick
• Three 1-inch wide strips of lemon peel, white pith removed
• Pinch of nutmeg
• One pound pappardelle
• One teaspoon salt to season the pasta water