Recipe courtesy of David Rocco
Sugo di Cinghiale: Wild Boar Sauce
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 409
- Total Fat
- 19
- Saturated Fat
- 4
- Carbohydrates
- 11
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 26
- Cholesterol
- 71
- Sodium
- 748
- Total: 1 hr
- Prep: 20 min
- Cook: 40 min
Ingredients
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
Directions
- 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.