Makes 6 to 8 servings
3 tablespoons extra virgin olive oil
2 pounds cubed wild boar leg or shoulder
Salt and pepper
1 large onion
2 carrots, finely chopped
2 stalks celery, finely chopped
1 jalapeno pepper, seeds and rib removed, finely diced
4 cloves garlic, crushed
1 cinnamon stick
1 dried bay leaf
2 cups red wine
1 cup canned crushed tomatoes
2 cups chicken or vegetable stock
Wide-noodle pasta, such as pappardelle
Grated hard cheese, such as Parmigiano-Reggiano
In a Dutch oven, heat olive oil over medium-high heat. Season boar meat with salt and pepper, and brown. Remove meat from pan and add onion, carrot, celery and jalapeno. Cook until lightly browned, then add garlic, bay leaf and cinnamon stick. Cook 2 minutes, then add crushed tomatoes.
Once tomatoes have been incorporated, add red wine and stock. Return browned meat to the pot. Cook uncovered over low heat about 2 hours or until meat is extremely tender. The longer it cooks, the more tender the meat will become. You don't want it to be falling apart. Think of it like a pot roast. If the mixture becomes too dry, add some water to ensure it keeps the consistency of a hearty sauce. When ready to serve, remove bay leaf and cinnamon stick.
Serve on top of a wide pasta such as pappardelle with grated hard cheese.