Marinate the Wild Boar (Optional but Recommended):

• The day before or at least 30 minutes before cooking, marinate the wild boar meat in a mixture of red wine, a few rosemary sprigs, garlic, and a pinch of salt and pepper. This helps tenderize the meat and infuse it with flavor. If you’re short on time, you can skip this step, but marinating overnight will yield the best results.

Brown the Meat:

• In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the wild boar meat and brown it on all sides. This should take about 8-10 minutes. Once browned, remove the meat from the pot and set it aside.

Sauté the Vegetables:

• In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables soften and begin to brown slightly. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Deglaze with Wine:

• Pour in the red wine, scraping the bottom of the pot to release any browned bits from the meat. Let the wine simmer for 5 minutes, reducing slightly.

Simmer the Ragù:

• Return the browned wild boar to the pot. Add the crushed tomatoes, tomato paste, bay leaf, rosemary sprig, dried thyme, and red pepper flakes (if using). Stir well to combine.
• Bring the sauce to a simmer. Lower the heat and cover the pot. Let the ragù cook slowly for 1.5 to 2 hours, stirring occasionally. The meat should become tender and the sauce rich and flavorful. If the sauce thickens too much, add a splash of water or broth to reach your desired consistency.

Cook the Pappardelle:

• While the ragù is simmering, bring a large pot of salted water to a boil. Add the pappardelle and cook according to the package instructions (usually around 3-4 minutes for fresh pasta or 8-10 minutes for dried).
• Drain the pasta, reserving some pasta water in case you need to adjust the sauce consistency.

Combine the Pappardelle and Ragù:

• Once the ragù is ready and the meat is tender, discard the rosemary sprig and bay leaf. Taste the sauce and adjust the seasoning with salt, pepper, or a splash of balsamic vinegar if desired.
• Add the cooked pappardelle to the pot with the ragù and toss gently to coat the pasta evenly in the sauce. If needed, add a little reserved pasta water to help the sauce adhere to the pasta.

Serve:

• Divide the pappardelle and ragù among four serving plates. Optionally, garnish with freshly grated Parmesan cheese and a sprig of rosemary or thyme.