In a food processor, pure onion, celery and carrot to a coarse puree.
In a large dutch oven coated with olive oil on medium heat, saute vegetable pure for about 5 minutes until softened. Add chopped garlic an d red pepper flakes. Saute until garlic is lightly brown.
Move the mixture to the side of the pot and make room in the middle. Drizzle more oil if needed. Add speck (or pancetta) and cook until lightly brown, turning to cook.
Move speck to side and make room in middle and add ground boar. Season with salt and pepper. Use a spatula to break up the meat as it begins to cook. Allow meat to brown for about 5-7 minutes, breaking up and tossing as it cooks. Add 1tsp oregano and thyme.
Slowly add 3/4 cup whole milk into the meat mixture. Allow milk to evaporate. Use spatula to mix meat so milk doesn't burn. Add 1 cup red wine and allow alcohol to cook off, reducing the wine. Toss mixture together in pot. Add tomato paste and mix well.
Add crushed tomatoes and stir everything to combine. Cover and allow to cook on a low simmer for 2 hours.
Toss with cooked linguini and top with shavings of Parmigiano-Reggiano.