Sugo Di Cinghiale: Wild Boar Sauce

Serves: 2

Gideon Batz

1 January 1970

Based on User reviews:

51

Spice

57

Sweetness

31

Sourness

41 mins

Prep time (avg)

4.4

Difficulty

Ingredients:

4 tbsps

Extra-Virgin Olive Oil (/60 ml)

1

Onion (finely chopped)

1

Carrot (finely chopped)

1

Celery Stalk (finely chopped)

450 g

Beef (wild boar, minced)

5 ml

Nutmeg

1

Salt

1

Ground Black Pepper (freshly)

2 cups

Red Wine (/500 ml)

3 tbsps

Tomato Paste (/45 ml)

Directions:

1

Add the nutmeg, salt, pepper, and 1 cup wine

2

Heat up the extra-virgin olive oil in a saucepan and saute the onion, carrots, and celery until soft

3

Add the minced wild boar and mix with the vegetables

4

Allow the wine to reduce

5

Then add the tomato paste and mix well with the meat

6

Add the remaining 1 cup wine

7

Let the sauce simmer on medium heat for about 20 minutes

8

Serve the sauce with pasta or with polenta