Sugo di Cinghiale: Wild Boar Sauce
- Total:
- 1 hr
- Prep:
- 20 min
- Cook:
- 40 min
- Yield:
- 4 servings
- Level:
- Easy
Ingredients
- 4 tablespoons/60 ml extra-virgin olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 pound/450 g wild boar beef, minced
- 1/2 teaspoon/2.5 ml nutmeg
- Salt and freshly ground black pepper
- 2 cups/500 ml red wine
- 3 tablespoons/45 ml tomato paste
Directions
Heat up the extra-virgin olive oil in a saucepan and saute the onion, carrots, and celery until soft. Add the minced wild boar and mix with the vegetables. Add the nutmeg, salt, pepper, and 1 cup wine. Allow the wine to reduce. Then add the tomato paste and mix well with the meat. Add the remaining 1 cup wine. Let the sauce simmer on medium heat for about 20 minutes. Serve the sauce with pasta or with polenta.
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