BOAR RAGU 
.. dreary day, rainy and cold. The days are long but it's still winter, so we can 'also be a menu' a little 'pesantino ... today to the delight of my men (I'm convinced carnivores!) menu 'based on wild boar (driven out of our shares were ... in short ..) that, with any advice given to me grandmother Carla, who is an exceptional cook game, has failed spectacularly!
The noodles do not have flattened me, I folded up a 'good and well known Italian brand famous for tortellini ...
wild boar
The previous evening put the boar in large pieces (and fat) to marinate (or in a large bowl coated with the marinade) with carrot, celery, onion, a few juniper berries, bay leaf and 2 cloves then cover with half water and half red wine, a few grains of coarse salt and pepper, leave it overnight in the refrigerator.
The next day remove from the marinade, squeeze it and do it in chunks like stew. Apart from being a chopped with red onion, celery and carrot. Putting the boar to pieces in a large saucepan and boil uncovered a few minutes, then remove and throw away the 'water that has come, at this point in the pan put the chopped with olive oil and let brown, then add the boar with little water and salt and saute, add red wine and raise the heat to let it evaporate. At this point, put a few juniper berries and peppercorns and add a little hot water and tomato sauce. Cook with lid on low heat for about two hours, adding hot water if necessary, and if necessary adjust the fine olive oil and salt.
Cook the noodles (or pappardelle) al dente and toss with the sauce of wild boar having even care to put some nice piece of meat is tender and flavorful ..., also like the children!
