Recipe courtesy of David Rocco

Sugo di Cinghiale: Wild Boar Sauce

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  • Level: Easy
  • Total: 1 hr
  • Prep: 20 min
  • Cook: 40 min
  • Yield: 4 servings
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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


  1. 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.