Mix the marinade, add the wild boar and leave to marinade
Chargrill them on the BBQ
Add the boar to a casserole dish, with the rest of the ragu ingredients, and cook overnight in a low oven (210f). Or alternatively cook in a pressure cooker for two hours then allow to cool.
As always, when it is cooked check for seasoning.
Pull the meat off the shoulder and add it back to the liquid base.
Make the pasta or use good dried pasta cooked until al dente.
Mix the ragu with the pasta well and cover with shaved aged parmesan.