Pappardelle al Cinghiale con Profumo di Tartufo Nero

Marinate the Wild Boar: In a large bowl or non-reactive container, combine the wild boar cubes with the red wine, one rosemary sprig, two sage leaves, one bay leaf, and the crushed juniper berries. Cover and refrigerate for at least 12 hours, preferably 24 hours, turning occasionally.

Prepare the Soffritto: Drain the wild boar, reserving the marinade. Pat the meat thoroughly dry with paper towels. In a large, heavy-bottomed pot or Dutch oven, heat the extra virgin olive oil over medium-high heat. Add the diced pancetta and cook until crispy, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.

Sear the Wild Boar: Increase the heat to high. Working in batches if necessary to avoid crowding the pot, sear the wild boar cubes on all sides until deeply browned. Remove the seared meat and set aside.

Sauté Aromatics: Reduce the heat to medium. Add the diced carrots, celery, and onion to the pot. Sauté gently until softened and translucent, about 8-10 minutes. Add the minced garlic and tomato paste, cooking for another 2 minutes, stirring constantly until fragrant.

Deglaze and Simmer: Return the seared wild boar to the pot. Pour in the reserved red wine marinade (strained to remove herbs/berries). Bring to a simmer, scraping up any browned bits from the bottom of the pot. Cook until the alcohol has mostly evaporated, about 10-15 minutes.

Add Tomatoes and Herbs: Add the crushed San Marzano tomatoes, remaining rosemary sprig, remaining sage leaves, and bay leaf to the pot. Season with salt and freshly ground black pepper. Bring the ragu to a gentle simmer.

Slow Braise: Reduce the heat to low, cover the pot partially, and let the ragu simmer very gently for at least 3-4 hours, or until the wild boar is fork-tender. Stir occasionally to prevent sticking. If the sauce becomes too dry, add a splash of chicken or beef broth.

Shred the Meat: Once the wild boar is tender, remove the rosemary sprigs, sage leaves, and bay leaves. Using two forks, shred the wild boar meat directly in the pot. Stir the shredded meat back into the sauce. If desired, you can cook the ragu for another 30 minutes uncovered to allow it to thicken further. Stir in the reserved crispy pancetta.

Cook the Pappardelle: Bring a large pot of salted water to a rolling boil. Add the fresh pappardelle and cook according to package instructions until al dente. If using dried, follow package instructions.

Combine and Serve: Drain the pappardelle, reserving about 1/2 cup of pasta cooking water. Add the drained pasta directly to the ragu. Add the grated Parmigiano Reggiano and a splash of reserved pasta water if needed to achieve a silky consistency. Toss vigorously to coat the pasta evenly with the sauce.

Finish and Garnish: Drizzle with black truffle oil (if using) and toss gently. Serve immediately in warm bowls, garnished with a sprinkle of fresh chopped parsley and extra grated Parmigiano Reggiano.