2 ounces extra-virgin olive oil
1 pound cubed wild boar, may substitute pork shoulder, if desired
1 teaspoon fine salt
1 teaspoon freshly ground black pepper
4 ounces diced onions
2 ounces diced carrots
2 ounces diced celery
1 ounce minced garlic
4 ounces tomato paste
1 ounce all-purpose flour
1 quart red wine
1 bay leaf
1 sprig rosemary
1 sprig thyme
1 sprig sage
4 to 6-ounce portions fresh or dry pasta, cooked al dente
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