On a plate, season the wild boar with some salt and pepper and set aside

In a large Dutch oven, add 4 tablespoons of oil and melt the butter. Once butter is melted cook the garlic and onion until the onion becomes translucent

Then add the celery and carrots and cook until they start to soften over a medium heat

Add the wild boar and cook until it is no longer pink and it starts to brown, about ten minutes

Add salt, pepper, and two nice pinches of the crushed red pepper

As the wild boar is cooking, preheat the oven to 375 degrees

Sprinkle a little flour so it absorbs some excess grease and then add the red wine and bring to a boil. Once it is boiling, add the thyme, rosemary, bay leaves, and parsley. Bring to a simmer and let the wine reduce. About 10 minutes

Take the tomatoes and crush them with your hand over the Dutch oven so the juices get added. Then add the broth and the tomato paste, stir, and bring to a boil. Check the taste. If it is too acidic due to the tomatoes, add some sugar and a little amount of salt to taste to remove some of the acidity

While the sauce begins to reduce, transfer it into the oven

Leave it in the oven at 375 for 45 minutes. Check and see if it has reduced. If it as reduced too much, add a little water as you need to keep a sauce like consistency since the pasta will be added

Lower the temperature to 350 degrees and let it cook for another half hour

While the temperature is lowering, bring a pot of water to boil and add a few pinches of salt

Once the water has boiled, add the pasta and cook for 8 minutes

Drain the pasta and transfer into the Dutch oven

Mix the ragout and pasta

Transfer to a plate, add some shaved pecorino and enjoy