Heat a skillet over medium head then add olive oil. Add ground wild boar and cook until browned.

Stir in onion and garlic; sauté until soft, add tomato paste and cook on low for another 4 minutes or 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; 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. cook on low until wild boar is tender, 1 hour. Remove from heat and cool fully then place in the fridge until cold (overnight is ideal but not necessary).

After the ragu is cold, if it is still very chunky you can pass it though a food mill or hand chop before filling pasta and put in a piping bag. If its in small bits, you can mash it with a spoon then load it into a piping bag to make the filling process easier (but not required).

On a board, mound flour and make a well. Crack eggs into the center, add olive oil and salt.

Knead into a smooth dough, 8–10 minutes. Wrap and rest 30 minutes.

Roll dough thin (about 1/16 inch) using a rolling pin or use a pasta roller. Cut rounds with a cutter.

Pipe or place 1 teaspoon filling in the center of each round. Fold into half-moons, press edges, then wrap around the finger to seal into tortellini.

Bring salted water to a gentle boil. Drop tortellini and cook until they float, 3–4 minutes.

Warm the beef broth in a stockpot.

Ladle broth into bowls and add tortellini.

Fry the sage leaves in a shallow pool of olive oil over medium heat until the sizzling quiets and the leaves go stiff and dark, under a minute. Lift them onto paper towel, where they finish crisping as they cool.

Grate the Parmesan over each bowl and lay the sage on top. The sage goes on last on purpose, because a fried leaf sitting in hot broth softens inside a minute.