Method:

Prepare the vegetables: Peel and chop the carrots, celery, and onion finely. Leave the garlic clove whole. In a large pan, heat olive oil over low heat and sauté the vegetables for 10 minutes until soft.

Brown the meat: Add the wild boar meat to the vegetables, along with the rosemary and bay leaves. Raise the heat and cook for about 10 minutes, stirring frequently until the meat is browned.

Deglaze and simmer: Pour in the red wine, allowing the alcohol to evaporate (about 2-3 minutes). Add the tomato passata, salt, and pepper. Lower the heat and cover the pan slightly ajar. Let the ragù simmer for about 3 to 3.5 hours, stirring occasionally. If the sauce becomes too thick, add a little vegetable broth.

Cook the pasta: While the ragù is simmering, bring a large pot of salted water to a boil. Cook the tagliatelle according to the package instructions, usually around 3-4 minutes for fresh pasta.

Combine and serve: Drain the pasta and toss it with a generous portion of the ragù. Serve hot, garnished with a bit of extra sauce on top.

Variations & Tips:

Substitute for wild boar: If wild boar isn't available, you can substitute it with beef, venison, or even lamb. The flavor will differ slightly, but the technique and process will remain the same.

Make it richer: Add a splash of cream towards the end of cooking for a richer sauce.

Vegetarian version: Swap the wild boar with a mix of mushrooms (such as porcini) for a hearty, earthy flavor.