Boar Meat Ragu

Ingredients for 6 people

1,2 kg boar meat
300 gr mince beef

500 gr tomato sauce

3 onions

3 carrots

3 celerys

4 garlic cloves

rosemary, sage and laurel

3 juniper berries

2 cloves

Red wine

Olive oil

Salt and pepper

Cut boar meat and put it in a bowl with half liter of red wine, 1 onion, 1 carrot and 1 celery. Vegetables have to be minced in advance. Add 2 laurel leaves, rosemary and sage. Let them marinate all night then throw away the liquid and keep only the meat. Put the boar meat in a saucepan and cook it on high fire to dry a bit. Then add 1 glass of olive oil, 1 carrot, 1 celery, 1 onion cut and the rest of the herbs, salt and pepper. When the meat start browning, pour a glass of wine.

In the meantime in another saucepan roast the beef with 4 spoons of olive oil and carrot, celery and onion passed in the mixer. When the wine pour on the boar meat has evaporated, add tomato sauce and beef, turn down the fire and cook for some hours. When the boar is soft take half and mince it, then put back in the saucepan and continue cooking. If it dries out add some stock.

You can use the sauce as topping for pasta and the meat as a second course served with some vegetables. This is the reason why cooking together pasta's toppings and the second course is really common in our countryside. It was the same for cooking other kinds of meats like duck, rabbit and hare. The topping was really tasty and they saved time and energy.