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1
In a plastic bag add the boar, the rosemary, sage, garlic, bay leaf, cloves, and 375 ml of the wine, 1 carrot, 1 celery, and 1 onion. Seal it well, place it in a bowl and leave it to marinate overnight but at least 6 hours in the refrigerator. If the meat isn't covered by the wine, then turn it over halfway through to ensure it marinates evenly.
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2
Remove the boar from the marinade and dry it with paper towels. Discard the marinade. In a large frying pan, heat 2 tablespoons of the olive oil over medium high heat. When the oil is hot, add the boar and fry until the fat renders down.
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3
Strain the meat, discard the liquid, reheat the pan (without adding olive oil).
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4
Fry the meat again to render again.
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5
Strain and repeat one more time.
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6
In a clean heavy bottomed sauce pan or casserole, add 2 tablespoons of olive oil and heat over medium heat with the pancetta, parsley, chillies, and the remaining onion, celery, and carrot.
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7
Cook the mixture until it softens, about 5 -10 minutes.
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8
Then add the boar to the pot with the tomato concentrate, the remaining red wine, salt, and pepper.
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9
Turn the heat down to low, cover, and let it cook for 2 hours, stirring occasionally, until the meat is very soft. Check the meat every half hour and add some water or broth if the mixture starts to dry out.
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10
Bring to boil 7 litres of water with 3 tablespoons of salt in a large pot. When boiling cook the pasta until it reaches the desired texture (timing will be indicated on the package). Strain and divide amongst 6 bowls. Top with the boar and its sauce, and serve with Parmigiano-Reggiano cheese.
