Wild boar ragout à la Maremma

Ingredients for 10 servings:

• 3 onions
• 1 bottle of red wine
• 3 cloves garlic
• 3 carrots
• 3 sprigs rosemary
• 3 sprigs of thyme
• 8 sage leaves
• 3 bay leaves
• 3 kg wild boar meat, roughly diced
• 2 gr. can/n onion(s), red
• 2 carrots
• 4 stalk(s) Celery
• 4 can tomatoes, chopped, approx. 400 ml each
• 2 sprigs rosemary
• 2 sprigs of thyme
• 5 sage leaves
• Salt and pepper, freshly ground
• Oil for frying

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 15 hours 30 minutes

marinated in red wine, braised in tomato

Marinate the wild boar meat in the marinade ingredients overnight, stirring occasionally. Dice the celery, red onions, and carrots. Remove the meat from the marinade and pat dry. Strain the marinade through a sieve, reserving the liquid. Discard any solids. Brown the meat in batches in hot oil in a large roasting pan. Do not brown too much meat at once, so it doesn’t cook in the meat juices. Sauté the vegetables, loosening any browning. Deglaze with 250 ml of the marinade. Remove any browning that may have stuck to the bottom of the pan. Mix in the meat and 3-4 cans of tomatoes, season with salt and pepper, and bring to a boil. Reduce the heat and simmer gently for about 2.5 hours, until the meat is tender. Stir occasionally, season if necessary, and check the temperature. Season with salt and pepper to taste. Discard the herbs, if possible. Depending on the quality of the meat, the cooking time may vary. Check the meat occasionally to ensure it’s cooked to perfection. This serving serves at least 10 people, depending on your appetite and the side dishes you’re using. The dish can be precooked and reheated. Leftovers freeze well.