Pappardelle with wild boar ragu

Place the Wild boar meat cubes in a large non-reactive bowl. Add half of the Dry red wine, half of the Garlic cloves, Fresh rosemary, Fresh sage leaves, Bay leaves, and Juniper berries. Cover and marinate in the refrigerator for at least 12 hours, preferably 24 hours, turning occasionally.

After marinating, remove the Wild boar meat from the marinade, pat it thoroughly dry with paper towels, and reserve the marinade liquid and aromatics. Season the Wild boar meat generously with Salt and Black pepper.

In a large, heavy-bottomed pot or Dutch oven, heat the Extra-virgin olive oil over medium-high heat. Add the Pancetta and cook until crispy and its fat is rendered. Remove the crispy Pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.