Pappardelle with wild boar and porcini mushrooms - Tomato comes first | Petti

Ingredients

• 320 g of pappardelle pasta
• 400 g of lean wild boar meat
• 200 g of porcini mushrooms
• 400 g of Petti extra fine sieved passata “Il delicato”
• 3 cloves of garlic
• 1 onion
• 1 carrot
• 2 sticks of celery
• 1 lemon
• 2 laurel leaves
• 4 juniper berries
• 3 cloves
• 4 tbsps. of extra- virgin olive oil
• 1/2 dl of white vinegar
• 1 glass of brandy
• 1 1/2 l of red wine
• 1?2 cinnamon stick
• 1 bunch of herbs (parsley, rosemary, sage)
• salt, pepper
• parsley