Tagliatelle with wild boar and Porcini mushrooms

Serve 6

In a pot of boiling salted water cook the tagliatelle al dente. In the meantime, chop the onion, transfer it to a saucepan and sauté it for few minutes with a little extra virgin olive oil and the chopped pancetta. Add the wild boar sauce and cook over the heat, pour in the white wine and let it evaporate. At this point, add the drained  Porcini mushrooms and chopped parsley. Drain the tagliatelle and toss them in the prepared sauce; sprinkle with more chopped parsley and garnish with few bay leaves. Serve immediately.