Pappardelle With Wild Boar Ragù

Method

1. Cut the wild boar meat into three pieces and place in a bowl.
2. Cut carrot, celery, and onion into small pieces.
3. Add peppercorns, bay leaves, and enough wine to cover. Cover with plastic wrap and marinate for 12 to 24 hours.
4. Pat the meat dry and cut into 1 cm cubes.
5. Prepare a fine dice of carrot, celery, and onion (soffritto).
6. Crush some garlic and put it in a pot with hot oil.
7. Add juniper berries and aromatic herbs; cook for a few minutes to release their oils, then remove them.
8. Add the diced vegetables and let them wilt for about 20 minutes.
9. Add tomato paste and cook for a few more minutes, then deglaze with red wine.
10. Add the wild boar meat and brown together with the vegetables for a few minutes.
11. Cover with hot broth, put on the lid, and cook over very low heat for about 90 minutes, until the liquid is reduced by half.
12. Stir in dark chocolate, then season with a pinch of salt and pepper.
13. For the pasta: pour flour onto a work surface, create a well, add eggs, and mix to form a dough. Knead until smooth, cover, and let rest for 1 hour.
14. Roll out the dough and cut into strips 2 to 4 cm wide (pappardelle).
15. Cook the pappardelle in boiling salted water until al dente, drain, and toss with the ragù.
16. Plate and serve.