Pappardelle with Wild Boar Ragù

Method

1. Marinate the wild boar meat in red wine with bay leaves and cracked juniper berries for about 15 hours, preferably overnight.
2. Drain the meat and let it sit in a colander for 20-30 minutes to remove excess liquid.
3. Cut the guanciale into small cubes.
4. Finely chop celery, carrot, and onion for the soffritto.
5. In a large pot, sauté the guanciale until rendered, then add the soffritto and cook until softened.
6. Meanwhile, cut the wild boar meat into small cubes (or grind it) and place in a bowl.
7. Add the spices: black pepper, dill, coriander, fennel seeds, rosemary, sage, chopped garlic, and salt. Mix well with the meat.
8. Add a drizzle of olive oil to the meat mixture and combine.
9. Add the seasoned meat to the pot with the soffritto and brown for about 15 minutes, allowing the liquids to evaporate.
10. Add whole peeled tomatoes (2 large jars) and a little water from the jar.
11. Add sea salt and bring to a simmer. Cook for at least 2 hours (or up to 3), stirring occasionally, until the tomatoes break down and the sauce thickens.
12. Serve with cooked pappardelle, topping with the ragù and grated pecorino cheese.