Wild bores are even too common in our woods… they can be dangerous as well.
For sure they are innocuous when served with pappardelle

Ingredients for 2 kilos of sauce

• Wild boar pulp 1.5 kg
• Carrots 3
• Celery 4 ribs
• White onions 2
• Garlic 3 cloves
• Rosemary 1 twig
• Red wine 100 g
• Extra virgin olive oil 30 g
• Tomato paste 80-90 g
• Thyme
• Sage
• Marjoram
• Optional ,dark chocolate
• Juniper berries about ten
• Beef broth 1 liter

FOR THE MARINATING

• Red wine 600 g
• Carrots 1
• Celery 1 coast
• White onions 1
• Black pepper in grains to taste
• Bay leaf 4 leaves

Directions

1. To prepare the wild boar ragout, cut celery, carrot, and onions into pieces.
2. Cut the wild boar into very small chops with a knife and put them in a bowl, add the vegetables, and the bay leaves, and cover with the red wine.
3. Let it rest in this marinade for a minimum of 12 hours and a maximum of 24 hours. This will serve to reduce the strong taste and smell of game.
4. After this time, take the meat and cut it into small regular pieces of 1 cm to keep aside.
5. Clean the carrots and chop them coarsely with celery and onion.
6. Transfer the vegetables to a steel pot with a drizzle of oil and garlic cloves.
7. Add the juniper berries, laurel, and herbs wrapped in kitchen twine.
8. Let all the vegetables wither well, it will take about 20 minutes. Then add the tomato paste.
9. Blend with the red wine. Once the alcohol has evaporated add the previously cut wild boar pulp.
10. Cook everything over medium/high heat for a few minutes and add the hot broth.
11. At this point cook with the lid open to a very soft flame until the broth has shrunk and the meat will have a soft consistency, about 4 hours.
12. If the sauce tastes too wild, grate the dark chocolate on the sauce.
13. Flavor to taste with pepper.