Spezzatino di Cinghiale: Wild Boar Stew

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4 tablespoons/60 ml extra-virgin olive oil

1 onion, coarsely chopped

1 carrot, coarsely chopped

1 celery stalk, coarsely chopped

2 pounds/900 g wild boar, cubed

1/2 teaspoon/2.5 ml nutmeg

Salt and freshly ground black pepper

1 cup/250 ml red wine

1 (28-ounce/800 g) can pureed tomatoes

1 cup/250 ml beef broth