How to Make Pappardelle with Wild Boar Ragout

▶Ingredients　
　Wild boar ragout (Serves 6)
500 g wild boar thigh
fennel seeds
black pepper
garlic
EV olive oil
1 onion
1 carrot
1 celery stalk
200 g whole tomatoes
170 g red wine
700 g vegetable broth (Brodo Vegetale)
Bouquet garni (bay leaf, rosemary, cinnamon)
4 cloves
salt
　Handmade pasta (4 servings)
190 g flour
70 g semolina flour
2 whole eggs
3 egg yolks
2 pinches salt
How to make Brodo Vegetale (You don't have to make it very well, but it will be delicious)
(1) Wash the peels and scraps of the vegetables you are using and put them in the pot. In this case, we used onion and celery peels. Add bay leaves and black pepper to taste.
2) Fill the pot with water until the vegetables are half submerged.
(3) Add plenty of ice (about the same amount as water).
(4) Simmer over low heat for about one and a half hours from the beginning.
(5) Strain immediately after turning off the heat and freeze the unused portion.
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