Pappardelle with Wild Boar Ragù alla Cacciatora

Method

1. Marinate the wild boar: place meat in a bowl with roughly chopped carrot, celery, onion, 1 garlic clove (crushed), bay leaves, cloves, juniper berries, peppercorns, rosemary, a drizzle of olive oil, and enough red wine to cover. Refrigerate for at least 12 hours.
2. After marinating, separate the meat from the vegetables and aromatics; reserve the wine liquid and discard the solids.
3. Prepare a new soffritto: dice 1 carrot, 1 celery stalk, and 1 onion into small cubes.
4. In a large pan, heat olive oil with 1 garlic clove (in skin), a piece of red chili, sage leaves, and a rosemary sprig. Sauté until the garlic is golden.
5. Add the wild boar meat pieces and sear over high heat for 5–6 minutes until browned.
6. Add the diced soffritto vegetables and cook for 2 minutes, stirring.
7. Add new aromatics: 2 bay leaves, 2–3 cloves, some juniper berries, and a few peppercorns.
8. Pour in the reserved wine (or new red wine) and cook uncovered over high heat for 5–6 minutes to evaporate the alcohol.
9. Reduce heat to low, cover partially, and simmer for 30–45 minutes until the liquid is mostly absorbed.
10. Add another glass of the reserved wine (or new wine) and continue simmering uncovered until it evaporates again.
11. Add olives and 400g tomato passata (plus 200ml water if using passata) and salt to taste. Cover partially and simmer gently for about 2–2.5 hours total cooking time, until the meat is tender and the sauce is thick.
12. Let the ragù rest covered for at least 1 hour before serving to develop flavors.
13. Cook pappardelle (or tagliatelle) in salted boiling water until al dente.
14. Toss the pasta with a generous amount of ragù, adding a splash of pasta water if needed.
15. Serve the pasta, drizzle with extra virgin olive oil and sprinkle with grated Parmesan or Grana Padano.