Pappardelle w/wild boar sause.....Are you Kidding?

Pappardelle with wild boar sauce Arezzo-style
Recipe by Valentina Harris
SERVES 4
Preparation 10 minutes
Cooking 4 hours 30 minutes

1 onion, peeled and chopped
1 carrot, scraped and chopped
1 stick celery, chopped
100g chopped prosciutto crudo
4 tbsp olive oil
450g wild-boar stewing steak, cubed
1 large tumbler of full-bodied red wine
sea salt and freshly milled black pepper
5 tbsp tomato purée, diluted in about 6 tbsp hot game
or beef stock
300g canned tomatoes, sieved
large pinch fennel seeds
small pinch cumin
400g pappardelle
grated Parmesan to serve (optional)

Fry the vegetables gently with the prosciutto and the olive oil until the onion is transparent, then add the meat. Seal on all sides until browned, then pour over the wine, add seasoning, cover and simmer for about 3½ hours, or until the meat is completely tender. During this time, gradually add the tomato purée and canned tomatoes. Once the meat is falling apart, add the fennel seeds, the cumin and stir thoroughly. Simmer for a further hour, covered. Check the seasoning.
Bring a large pot of salted water to a rolling boil, add the pappardelle, stir and return to the boil. Drain the pasta when it is al dente, return it to the pot in which it was cooked and add the sauce. Mix it all together thoroughly and transfer to a serving platter or individual plates to serve.