Cut 1 kg wild boar meat into small 1 to 2 cm pieces, removing any tough connective tissue.

Place the wild boar meat in the large heavy-bottomed pot and pour over 2 l red wine.

Add 5 g juniper berries, 3 g cloves, 2 cinnamon sticks, 8 g mixed pepper, and the aromatic herbs to the wine.

Cover and marinate the meat in the refrigerator for 12 hours or overnight.

Drain the marinated wild boar meat, reserving 500 ml of the wine marinade.

Heat 30 ml extra virgin olive oil in the large heavy-bottomed pot over medium-high heat.

Brown the drained wild boar meat in the hot oil, stirring until it is well colored on all sides.

Stir 120 g tomato paste and 30 g unsweetened cocoa powder into the browned meat.

Pour 500 ml reserved wine marinade into the pot and scrape the bottom to release the browned bits.

Add 500 ml vegetable broth and bring the ragù to a gentle simmer.

Cover the pot partially and simmer the ragù over low heat for about 150 minutes.

Add more vegetable broth as needed to keep the ragù moist and thick.

Season the finished ragù with salt and mixed pepper to taste, then remove the cinnamon sticks.

Bring a large pasta pot of salted water to a rolling boil.

Cook 400 g egg pappardelle in the boiling water until al dente, following the package timing.

Drain the pappardelle, reserving a small amount of pasta cooking water.

Toss the drained pappardelle with the wild boar ragù, loosening with reserved pasta water if needed.

Serve the pappardelle immediately with an even portion of ragù for each of 4 servings.