Marinate for an entire night the wild boar meat in red wine, adding some celery, a carrot, an onion, some garlic, the juniper berries and the pepper grains.

Once the night is passed, drain the marinated meat and pour it in a pot without any seasoning. Strain the water that will form step by step.

In a pan, stir-fry a carrot, with some celery, an onion, some sage, thyme, rosemary and a drizzle of olive oil. Afterwards add the wild boar meat without any water. Deglaze with some red wine and add some spoons of tomato puree; add some salt and let it cook slowly adding some water, until the meat gets softened.

At this point, let the pappardelle cook in abundant salted water and drain them al dente. Afterwards season them with the wild boar sauce and serve them hot.