1. Cut the wild boar into 1-2 cm cubes, mix in a bowl with the red wine, crushed juniper berries, bay leaves and rosemary, cover and refrigerate overnight.
2. The next day, drain the meat (keep the marinade) and pat dry with kitchen paper; finely chop the onion, carrot, celery and garlic.
3. In a heavy-based pan, brown the meat in batches in the olive oil over high heat, then add the vegetables and cook for 5-6 minutes; stir in the tomato purée and pour in half the strained marinade.
4. When the wine has reduced, add the passata and stock, season with salt and pepper and cook covered over low heat for 2.5-3 hours until the meat falls apart; finally break it up slightly with a fork.
5. Cook the pappardelle al dente in plenty of salted water and toss into the ragù with a little cooking water.
6. Serve sprinkled with grated pecorino.
Tip: The marinade not only adds flavour, it also softens the strong "gamey" taste of wild meat - don't skip it, and give it time.
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