Saturday, October 9, 2010

Wild Boar Sauce

In a large stock pot: heat 4T olive oil. Add 2 diced carrots, 2 ribs of celery, diced, 1 large onion , diced, 4 clove of garlic, whole. Saute until the vegetables begin to sweat. Add 1lb. wild boar sausage, casing removed( discard) and crumble, place in the pan and cook until no longer pink. Add 2 bay leaves, 1 1/2 C chicken broth 1 C Cabernet, reduced by half. Add 2 ( 28 oz. ) cans of crushed tomatoes, paprika, salt, pepper, cayenne, oregano, red pepper and parsley to taste also 2T chopped fresh sage. Reduce heat to a low simmer and cook for 8 hours. I served this sauce with egg nests and Pecorino Romano cheese.

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