Ingredients

1 1/2 pounds wild boar shoulder, cut into 1 inch pieces 
Sea salt 
Freshly ground black pepper 
3 1/2 cups dry, red wine, like Chianti (divided into 2 1/2 cups and 1 cup)
2 small white onions, one roughly chopped and one diced 
2 bay leaves 
4 fresh sage leaves 
1 sprig of rosemary
3 Tablespoons extra olive oil
3 garlic cloves, minced
1 celery stalk, diced
1 carrot, peeled and diced
1 pound Pappardelle
Fresh oregano leaves, for garnish
Shredded Parmesan or Pecorino cheese for garnish

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Place boar meat in a medium container and add a heavy pinch of sea salt, black pepper, 2 1/2 cups of the wine, rosemary, chopped onion, bay leaves, and sage leaves and refrigerate, covered overnight or for at least 12 hours. When ready to cook remove from the refrigerator and drain the meat. Do not rinse the meat.

In a large pot, heat the olive oil and garlic over medium low heat. Cook until the garlic starts sizzling with little bubbles around it, one to two minutes. Add the celery, carrot, diced onion, and a heavy pinch of salt. Cook until the vegetables are very soft and just beginning to caramelize, about 15 minutes. If you have some leftover rosemary and sage, this would be a good time to chop some up and add a little bit into the pot, optional.
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Increase the heat to medium high and add the boar.  Season with salt and a bit of black pepper and cook until the meat is browned all over. Stir in the remaining 1 cup of wine and enough water to just cover, the meat, scraping up any brown bits from the bottom of the pot. Once the liquid begins to bubble, reduce the heat to low, cover, and simmer until the meat is tender and nearly falling apart, 2 to 3 hours, adding more wine or water as needed to keep the meat mostly submerged.
If the meat is completely tender but still in chunks, shred it with a fork.

Once the sauce is nearly done, bring a large pot of water to a rolling boil over high heat. Season with salt until the water tastes like a seasoned soup. Drop in the pasta and cook as directed for time.

Transfer the pasta with a few tablespoons of pasta cooking water to the pot with the Ragu and toss to coat.

Serve garnished with oregano leaves and cheese.

From The Pasta Queen