Paccheri with Wild Boar Ragù

Method

1. Marinate the wild boar: place the meat in a bowl with chopped celery, carrot, onion, peppercorns, and red wine. Cover and refrigerate for 8–12 hours.
2. Prepare the soffritto: finely chop celery, carrot, and onion.
3. Heat a large non-stick or steel pan with butter. Remove the boar from the marinade (reserve the vegetables) and sear over high heat until well browned. Set the meat aside.
4. In the same pan, add the reserved marinade vegetables and the fresh soffritto. Sauté for a few minutes.
5. Deglaze with a glass of red wine, scraping up the fond.
6. Return the boar to the pan. Add tomato paste and a bundle of sage and rosemary. Cover with water, bring to a boil, then reduce to a simmer and cook for 2–3 hours, stirring occasionally and adding water as needed.
7. Season with salt and pepper. Grate a little dark chocolate over the ragù and stir.
8. Cook the paccheri in a pot with a 1:1 mixture of water and red wine until al dente.
9. Toss the pasta into the ragù, adding a splash of cooking liquid if needed.
10. Plate and serve, optionally with a final grating of dark chocolate.