Mix the wild boar with red wine, bay leaves, pepper, oregano, carrot and onion and leave to marinate.

Heat up a generous amount of EVOO in a saucepan and add the boar in carefully, stirring it through.

Once the vegetables are tender and the wine starts to evaporate, add 2 x 750ml bottles of Passata and mix through.

Add a few branches of celery leaves and sprinkle a fair amount of salt though. Mix once again.

Turn the heat down to a very low heat and let the sauce simmer for 3.5-4 hours, stirring it every now and then.

Once this is cooked, boil up to 5L of water in a large pot and drop in the fresh pappardelle pasta.

Let it cook for 4-5 minutes and then strain it.

Have an extra saucepan on low heat with a spoonful of the sauce lining the bottom. Add the strained pappardelle pasta on top and mix the sauce through.