Pappardelle with wild boar

Preparation:

Preparation: Marinate the wild boar meat overnight in red wine, adding all the herbs (celery, carrot, onion, garlic), juniper berries and peppercorns. Drain the marinade and put it in the pot, without seasonings, gradually draining the water that forms. Prepare a mixture with the herbs, sage, thyme and rosemary, then fry everything in a little oil, then brown the wild boar meat which has made the water; deglaze with red wine, add a few spoonfuls of tomato puree, salt and cook slowly adding water until the meat is soft. Season the pappardelle cooked al dente with this sauce.