Pappardelle and Wild Boar Sauce
cut into 1 inch pieces
Bottle of good dry red wine
fresh bay leaves
fresh sage leaves
pieces of fresh Rosemary
medium celery stocks
pappardelle or fettuccine
Marinate the red wine, wild boar, bay leaves, rosemary, and sage leaves for 12 hours or overnight.
Mince the onion, celery, and carrots.
Sauté the vegetables in
While the vegetables are cooking remove the pieces of wild boar from the red wine marinade.
Strain the marinade and set the liquid aside.
Add the wild boar marinade and 4 bay leaves to the pressure cooker.
to the pressure cooker.
Stir the salt and cocoa powder into the wild boar.
and once it is fully pressurized continue cooking for 25 minutes.
Once it's safe to open the pressure cooker check the sauce and if needed add additional water.
Continue cooking the wild boar for an additional 20 minutes after it reaches pressurization, or until the sauce is nice and thick and the wild boar is very tender.
Cool the sauce to room temperature and spoon off any excess oil from the surface of the sauce.
Cook the pappardelle or fettuccine until al dente.
Toss the pasta in the sauce and serve topped with freshly grated Parmesan cheese.