PAPPARDELLE AL CINGHIALE

( PAPPARDELLE NOODLES WITH WILD BOAR SAUCE)

SIX SERVINGS

FOR THE PASTA
500 GR FLOUR, 5 FRESH EGGS, 1 TBSP OLIVE OIL, SALT

FOR THE TOPPING

250 GR WILD BOAR MEAT, 1 CARROT, 1 ONION, 1 STALK CELERY
1 SPRIG SAGE, ROSEMARY, BAY LEAF, 80 GR TOMATO PASTE

SALT, PEPPER, EXTRA VIRGIN OLIVE OIL, RED WINE