Wild Boar Stew


Ingredients for 6:
1 kg boar meat, well tenderized by hanging;
- for the marinade: 2 onions - 2 carrots - 2 sticks of celery - 2 tbsp. of oil- 1 sprig of rosemary - ½ liter of red wine.
- for the ragu - 5 tbsp. of oil- 1 clove of garlic mashed with a fork - ½ finely chopped onion - 1 chili pepper – 300 g tomato pulp - salt to taste

Method:
Roughly chop the onions, carrots and celery and brown them in a pan with a little oil. In the meantime, chop the boar meat into small pieces and place it in a bowl together with the browned vegetables and the rosemary. Leave the meat in the marinade overnight, then drain it, dry it and place it in a hot non-stick frying pan to draw out the remaining liquid. Pour away this liquid. Place a little oil in a large earthenware pot and lightly fry the mashed garlic clove, the chopped onion and the chili pepper over a low heat. Add the tomato pulp and the salt and cook for about 10 minutes, then add the meat, add salt to taste and cook for at least 2 hours; if necessary bathe with the liquid from the marinade.