Sugo di Cinghiale: Wild Boar Sauce

Name: Sugo di Cinghiale: Wild Boar Sauce
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
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

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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

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.