1 large onion, finely chopped
1 rosemary stalk, around 12cm/4Β½in long, leaves finely chopped
3 bushy sprigs thyme
400g/14oz can chopped tomatoes
75g/2Β½oz pitted black olives, rinsed, drained and sliced
freshly cooked pappardelle pasta, to serve
1 beef stock cube
flaked sea salt and freshly ground black pepper
2 tsp caster sugar
4 garlic cloves, crushed
2 tsp juniper berries, lightly crushed in a pestle and mortar
4-5 tbsp sunflower oil
2 tbsp tomato purΓ©e
parmesan shavings, to serve
700g/1lb 9oz boneless wild boar shoulder
4 rashers rindless smoked streaky bacon or pancetta, cut into 1cm/Β½in slices
500ml/18fl oz red wine