1- Wash the wild boar meat, dry and dice. Blanch the tomatoes in boiling water, drain, remove the skin and seeds and put through the moulinette. Clean the boletus mushrooms, wash quickly in cold water, drain, dry and cut into slices. Remove any strings from the celery; trim the carrot and peel; peel the onion and the clove of garlic, wash the prepared vegetables, dry and chop, including the rosemary.
2- Put 4 spoons of oil in a frying pan and fry the onion, garlic, chopped carrot and celery until soft, without browning; add the diced wild boar, fry, pour in the red wine and allow to evaporate on a high flame; add the tomatoes, the chopped rosemary, season with salt and pepper, cover and cook the sauce on a medium heat for an hour.
3- In the meantime, use the remaining oil in a pan to fry the sliced mushrooms for 2-3 minutes, season with salt and pepper and add to the wild boar sauce a few minutes before the end of the cooking time.
4- Cook the pasta, drain when it is “al dente”, add the wild boar and mushroom sauce, mix and serve.