Wild boar bolognese
Ready in 2 hours 10 minutes
2 tbsp olive oil
500g wild boar, cubed
125g smoked bacon, chopped
25g butter
1 large onion, finely chopped
2 celery sticks, finely chopped
2 carrots, finely chopped
4 garlic cloves, chopped
200ml red wine
2 x 400g cans chopped tomatoes
1 tbsp tomato purée
300ml beef stock
1 tsp sugar
2 bay leaves
10 sage leaves, chopped
1 Heat the oil in a large non-stick sauce pan, add the boar and fry in batches until nicely browned all over. Remove with a slotted spoon and set to one side. Add the bacon to the pan and cook until golden. Set aside with the boar.
2 Heat the butter in the same pan, add the onion, celery, carrots and garlic and gently cook for 10 minutes until softened. Add the red wine, turn up the heat and bubble rapidly to cook off the alcohol. Return the boar and bacon to the pan and add the remaining ingredients.
3 Bring to the boil and then gently simmer, partially covered for 11⁄2 hours until the meat is perfectly tender. Add boiling water if you feel the sauce needs it. Season to taste, stir cooked pasta through the sauce and serve with plenty of finely grated Parmesan.
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