Summary

Ingredients

• g 1,500 wild boar (saddle wild boar)
• 3 carrot (s)
• 0.25 ¼ tuber / n celery
• 1 vegetable onion (s)
• 2 cans mushrooms
• 2 cans tomato (s), chunky
• 2 tablespoon, heaped tomato paste
• 3 tablespoon olive oil
• 5 clove (s) garlic
• 0.5 liter ½ red wine
• 2 tablespoon, heaped herbs, Italian
• Salt and pepper

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Instructions

1. Cut the meat into cubes. Clean the carrots and celery and cut into medium-sized cubes. Also cut the vegetable onion into cubes. Depending on the size, cut the mushrooms into slices or leave them whole.
2. Sear the meat in a roasting pan in olive oil. Add the onions, carrots and celery and continue frying until the vegetables turn color. Season with salt and pepper. Add the tomato paste, roast and deglaze with the red wine. Let it boil down and reduce. Add the chunky tomatoes and cover and simmer over low heat.
3. Peel the garlic and squeeze it after about 10 minutes. Add the herbs, stir everything again and simmer over low heat for 2.5 hours. Gradually add a little water. Finally add the mushrooms and season again with salt and pepper. Thicken the sauce with cornstarch if desired.
4. Ribbon noodles and salad go well with this.