Heat up the extra-virgin olive oil
in a large stewing pot. Add the onion, carrot
, and celery
. Cook until the vegetables have become soft. Add the cubed wild boar and season with nutmeg
, salt, and black pepper. Mix the ingredients together and add the wine. Allow the wine to reduce. Add the tomato puree
, beef broth
, and salt. Cover with a lid and cook for 2 hours.