Pappardelle al Ragu di Cinghiale - Wide Ribbon Pasta With Red Wine-braised Wild Boar

1/4 cup extra-virgin olive oil2 pounds wild boar shoulder, cut into 3-inch cubes (you can substitute lamb, venison or pork shoulder)1 cup all-purpose flour1 Spanish onion, peeled and chopped3 ribs celery, chopped1 large carrot, peeled and chopped1 head garlic, peeled and chopped1 cup tomato paste1 bottle (750 milliliters) full-bodied, dry red wine1 quart chicken stock (or water)Bundle of fresh sage, rosemary and thyme (about 2 stems of each)1 bay leaf1 sheet parchment paper1 pound pappardelle pasta, or any wide-ribbon noodles, cooked al denteSalt and pepper to tasteFreshly grated parmesan cheeseHeat the oil in a large, deep skillet over medium to high heat, dust the meat in the flour and brown on all sides. Add the chopped vegetables and garlic; cook for 2 minutes and then add the tomato paste and cook for 2 minutes more. Add the wine, chicken stock and herbs, reduce the heat and simmer, covered with the parchment paper, for about 1 hour or until the meat is very tender.Strain out the meat and set aside. Discard the herb bundle. Use a blender or hand wand to puree the vegetables with the reduced liquid and season with salt and pepper to taste.Once the meat has cooled enough to handle, shred the meat into smaller pieces and add back to the sauce.To save time, you can precook the pasta to al dente, which is almost cooked but not quite, and toss it with olive oil to prevent sticking. Or if you prefer to cook your pasta to order, place the pasta into a large pot of boiling salted water and cook until al dente. Drain the pasta and toss with the hot ragu, serve with freshly grated parmesan cheese and enjoy.Serves six.Chef Fred Ramos, Gioco, Chicago