Pappardelle with Wild Boar Ragu

Ingredients

• 4 cloves garlic, smashed and finely chopped
• 2 carrots, coarsely chopped
• 2 celery ribs, coarsely chopped
• 2 onions, coarsely chopped
• Extra-virgin olive oil
• 1 boneless wild boar shoulder, cut into1/2-inch chunks (about 3 pounds)
• Kosher salt
• 1 cup tomato paste
• 1/2 cup unsweetened cocoa powder
• 8 juniper berries, finely chopped
• 2 cups red wine
• 5 bay leaves
• 1 bundle fresh thyme
• 1 recipe Chef Anne's Pappardelle, recipe follows
• Grated Parmigiano, for sprinkling
• Big fat finishing olive oil
• 1 pound all-purpose flour
• 4 whole eggs, plus 1 yolk
• 1/4 cup extra-virgin olive oil
• Kosher salt

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