Take a loin of wild boar and break it. Soak them for some hours in
water, salt, wine, onion, celery and parsley. Change the herbs, but only
once, and put the pieces in a pot without washing them and let them dry.
brown in another pot the pieces of meat with butter and herbs. Add tomatoes
and cook the meat over low fire and uncovered pot.
The sauce can be minced in order to season the famous pappardelle.
Text Tebaldo Lorini
Translated by Gianna Toni