Pappardelle al Cinghiale from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir

Ingredients

• 2 white onions, sliced
• 500 g wild boar shoulder meat, cut into 3 cm cubes
• 2½ tablespoons grappa
• 6 juniper berries
• 2 fresh bay leaves
• salt flakes
• 3 cups (750 ml) red wine, as needed to cover
• 1 cup (250 ml) Chicken Stock
• 50 ml grapeseed oil
• fine semolina, for dusting
• 500 g Fresh Pasta Dough, passed through the pasta machine 4 times
• 60 g Grana Padano, freshly grated
• 100 g unsalted butter
• 1 small handful (about ¼ cup) flat-leaf parsley leaves, very finely chopped