1.5 kilograms of wild boar, sinew removed (use a mixture of shoulder, leg and loin)
50 grams of higher-welfare pancetta or lardo
1 bottle of Trecciano Chianti red wine
700 grams of passata
2 litres of organic beef stock
4 red onions
2 sticks of celery
5 juniper berries
5 fresh bay leaves
1 tablespoon of olive oil
Parmesan cheese (optional)
4 large free-range eggs
2 tablespoons of olive oil, plus extra for greasing
1 kilogram of Tipo 00 flour, plus extra for dusting
Slice the wild boar into 5-centimetre chunks and place in a large bowl.
Peel two red onions, then roughly chop with one carrot and one stick of celery, then scatter over the boar with the juniper berries and bay leaves. Pour over half the wine, cover, and chill in the fridge overnight.
The next day, remove the boar from the marinade, pat dry and mince coarsely (or finely chop, if you prefer).
Peel the remaining onions, scrub and trim the remaining carrot and celery, then run them through the mincer (or finely chop).
Mince (or finely chop) the pancetta, then place in a large casserole pan on medium heat with one tablespoon of oil. Cook for two minutes, then add the minced veg and boar. Cook until golden brown and all the juices have evaporated, stirring regularly.
Pour in a large glass of red wine and allow to bubble and cook away, then tip in the passata and 500 millilitres of beef stock. Simmer gently on low heat for three hours, adding ladlefuls of the remaining stock throughout (a bit like when you make a risotto), stirring regularly.
To make the pasta, crack the eggs into a bowl and whisk together. Season with a pinch of sea salt and black pepper, then add the oil and 250 millilitres of water. Gradually add the flour, patting and bringing it together as you go, then tip out onto a clean work surface and knead until smooth and silky. Wrap in plastic wrap and leave to rest for 30 minutes.
Take a quarter of the dough (wrap the remaining back up in the plastic wrap to stop it from drying out), then roll out as thinly as you can with a large rolling pin (ideally around 2 mm thick), dusting with extra flour as you go.
Cut the dough in half across the middle, then roll each piece up into a loose cylinder. Slice across into 1.5-cm strips, tossing lightly with your fingertips to separate into pappardelle. Repeat with the remaining pasta and divide into portions, ready for cooking – it’s best to cook the pasta in small batches, to order.
When you’re almost ready to serve, taste the ragù and adjust the seasoning, if needed, add a swig of extra virgin olive oil.
For each portion, add a spoon of ragù to a large non-stick frying pan with a small grating of Parmesan over low heat. Meanwhile, cook the pappardelle in a pan of boiling salted water for one minute and 30 seconds, then use tongs to drag it directly into the sauce, taking a little pasta water with it, to loosen. Toss together, then plate up. Delicious finished with an extra grating of Parmesan, if you like.