Sugo di Cinghiale: Wild Boar Sauce

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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