Pappardelle with wild boar sauce

Preparation:

Preparation: Mix the 'smells' (carrots, parsley, onion, celery, leek, garlic, parsley, rosemary and bay leaves) and sauté everything in a saucepan with extra-virgin olive oil. Then add the minced meat, browning it and after a while add salt, pepper and spices and pour over the red wine. When the wine has evaporated, add the tomato and the broth and cook everything for two hours over low heat, stirring occasionally. Boil the pappardelle in plenty of salted water and drain them al dente and then sauté them in a soup together with the sauce and serve immediately piping hot.