If you have time, marinate the wild boar meat in red wine, herbs, and chopped vegetables for 12-24 hours. This step tenderizes the meat and infuses it with flavor.

After marinating, pat the meat dry, season with salt and pepper, and set aside.

Heat olive oil in a large skillet over high heat.

Working in batches, sear the wild boar meat until browned on all sides. Remove and set aside.

In a heavy pot or Dutch oven, heat more olive oil over medium heat.

Add the diced carrot, celery, onion, and garlic. Cook until softened, about 8 minutes.

Stir in the tomato paste and cook for an additional 2 minutes.

Deglaze the skillet with a splash of red wine, scraping up any browned bits, then pour this into the pot.

Add the browned boar meat, canned tomatoes (crushed by hand), remaining red wine, and broth.

Toss in the bay leaf, rosemary, thyme, and fennel seeds. Bring to a simmer.

Reduce the heat to low, cover loosely, and let the sugo simmer for 2-4 hours. Stir occasionally, ensuring the meat becomes tender and the flavors meld.

If the sauce becomes too thick, add more broth. If it's too watery, uncover and let it reduce.

Toss the finished sugo with cooked pappardelle or spoon over creamy polenta.

Top with freshly grated Parmigiano-Reggiano and a drizzle of high-quality olive oil.