Pappardelle al Cinghiale

Method

1. Cut meat into small pieces; marinate in wine with herbs if time allows.
2. Brown meat well in olive oil.
3. Add chopped aromatics and cook until softened.
4. Add wine, reduce, then add tomatoes and herbs.
5. Simmer gently until meat shreds, 2 to 3 hours.
6. Cook pappardelle and toss with the ragu.