Pici con Bolognese di Cinghiale

So, we just got back from Tuscany, and I wanted to order this traditional Maremma dish everywhere I went.  I looked up a bunch of recipes for it and realized that my base meat sauce is actually quite close to real-deal Tuscan bolognese.  Who knew? So, I am adding the wild boar to it.  I realized also that boxed pasta is crap. Really...fresh pasta makes the dish if you can find it and afford it. 

1cup minced onion
1/2 cup minced celery
1/2 cup minced carrot (I do all this in my mini food processor so they are really fine
6 cloves crushed garlic
3T. EVOO
1tsp. salt
1/2 tsp pepper
1/4 lb good quality bacon (pancetta is perfect), diced
1lb bite sized wild boar (cinghiale)...pork also works if boar isn't readily available
16oz. of crushed tomato sauce (or, make your own in the processor to be really authentic)
1/3 cup whole milk
16oz. beef broth
1/4cup chopped basil leaves
sprig of oregano
sprig of thyme
bayleaf
1 lb of fresh pici or pappardelle pasta
Place oil and garlic in a large dutch oven or deep sauce pot.  Heat to a simmer and add the boar, salt and pepper.  After boar is browned, add the celery, onion and carrot and simmer until translucent.  add the bacon after this and simmer until cooked.  Should take about 15minutes total.
Next add the beef broth and the tomato sauce and allow to simmer on low-medium for about 2 hours, reducing the sauce slightly.  The bayleaf can also be added at this time.  When the sauce is well incorporated and thickened, add the herbs and the milk and stir.
Serve over fresh pappardelle or pici with a nice chianti, or, if you have the means, I would go with Brunello di Montalcino 2006 by Banfi.