Recipe courtesy of David Rocco
Episode: The Hunt
Sugo di Cinghiale: Wild Boar Sauce
Total:
1 hr
Prep:
20 min
Cook:
40 min
Yield:
4 servings
Level:
Easy
Total:
1 hr
Prep:
20 min
Cook:
40 min
Yield:
4 servings
Level:
Easy
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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