In a large Dutch oven or heavy-bottomed pot, heat some olive oil over medium-high heat.

Add the wild boar meat to the pot and cook until browned on all sides, about 5-7 minutes. Remove the meat from the pot and set it aside.

Add the onion, celery, and carrots to the pot and cook until softened, about 5-7 minutes.

Add the garlic to the pot and cook for an additional minute.

Stir in the tomato paste and cook for another minute.

Add the red wine to the pot and bring it to a simmer, scraping the bottom of the pot to loosen any browned bits.

Add the crushed tomatoes, chicken or beef broth, bay leaves, salt, and black pepper to the pot and bring the sauce to a boil.

Reduce the heat to low and add the browned wild boar meat back to the pot. Cover the pot and let the sauce simmer for 2-3 hours, until the meat is tender and the sauce has thickened.

When the sauce is almost done, bring a large pot of salted water to a boil. Add the pappardelle and cook until al dente, according to package instructions.

Drain the pasta and reserve 1 cup of the pasta cooking water.

Add the pappardelle to the pot with the ragu and toss to coat the noodles evenly. If the sauce seems too thick, add a little bit of the reserved pasta cooking water to thin it out.

Serve hot, topped with grated Pecorino Romano cheese and chopped fresh parsley, if desired.