Heat olive oil in a large skillet over medium heat. Add wild boar and cook until browned.

Stir in onion and garlic; sauté until translucent. Add tomato paste and cook 4 minutes until caramelized. You'll know you're ready to move on when the paste loses its raw smell and starts to stick to the pan. Those browned bits are flavor, and you get them all back the moment you deglaze.

Deglaze with white wine and reduce by half. You'll know all of the bits have released when you run your spoon over the bottom of the pan and it feels smooth. Raw wine throws a sharp scent that pushes your face back. Step away a few seconds, then come in from the side. You'll know it's ready when that scent is gone and you smell the wine's own fruit and the onion instead.

Add the beef broth, thyme, salt, and pepper. Simmer on low until tender and reduced, about 1 hour.

On a clean surface, mound flour and create a deep well. Crack eggs into the center; add olive oil and salt.

Use a fork to gradually pull flour from the edges into the eggs.

Knead until smooth and elastic, 8–10 minutes. Wrap and rest 30 minutes.

Divide dough into two portions. Flatten the first and run it through the widest setting of a pasta roller.

Continue rolling, narrowing the thickness each pass, until you reach a thin sheet (setting 6 or similar).

Lightly flour, fold lengthwise, and slice into ¼-inch ribbons.

Unfurl into nests and dust lightly. Repeat with remaining dough.

Bring a large pot of salted water to a rapid boil.

Cook tagliatelle for 1 minute until just under al dente.

Warm ragù in a saucier over medium heat.

Add 2 tablespoon butter, thyme leaves, and ¼ cup pasta water. Reduce 2–3 minutes until glossy. If you're reducing for a sauce, you're looking for nappe. It coats the back of a spoon, and when you draw your finger through it, it leaves a distinct line.

Transfer pasta directly into the sauce. Toss and cook together for 90 seconds.

Off the heat, add the Parmesan and toss until it disappears into the sauce rather than sitting on top of it. Twirl into warm bowls and scatter the parsley over.