Boar ragù with lemon pangrattato

Method

1. Heat a glug of oil in a large casserole. Add the onions, celery and carrots, then cook over a medium heat for 10 minutes or until the celery and carrots take on some colour and the onions begin to soften.
2. Add the garlic, boar and pancetta and cook, stirring, for 5 minutes (the meat doesn’t need to brown but should just start to change colour). Add the tomato purée, thyme, bay leaves, 700ml of the wine, the stock and sugar. Bring to the boil, then turn down the heat, put the lid on and simmer for 3 hours or until the meat is very tender. Add a little water if the liquid reduces too much. Taste and season with salt and pepper.
3. Meanwhile make the pangrattato. Heat the 2 tbsp olive oil in a medium frying pan. Add the breadcrumbs and gently toast until golden brown. Roughly chop the parsley and stir through the golden breadcrumbs with the lemon zest. Season with salt and pepper and set aside.
4. When the meat has cooked, gently fork through it to tear it into smaller chunks. Remove the thyme sprigs and bay leaves, then stir through the rest of the wine. Serve with pappardelle, sprinkled with the pangrattato and grated parmesan.