Wild Boar Ragu

• 1 pound wild boar shoulder or leg, cut into 1- to 2-inch pieces
• 1 sprig rosemary, torn in half
• 4 cloves garlic, peeled
• 2 cups Chianti or other red wine, or as needed
• 3 tablespoons extra virgin olive oil
• 1 small carrot, finely chopped
• 1 small celery stalk, finely chopped
• 1 small onion, finely chopped
• 1 cup canned tomatoes with liquid
• 2 cups vegetable stock or water
• Tagliatelle, or other pasta, for serving.

1. The night before making the ragu place the meat in a bowl with the rosemary, peppercorns, garlic and enough wine to cover.
2. Cover and refrigerate overnight.
3. Discard the rosemary and garlic.
4. Drain the meat in a strainer set over a bowl, reserving the wine.
5. In a Dutch oven over medium-high heat, heat the oil until shimmering, and add the carrot, celery and onion.
6. Saute until softened, 3 to 5 minutes.
7. Add the meat and cook, stirring frequently, until all the liquid released by the meat has evaporated and the meat is browned, 10 to 15 minutes.
8. Add the reserved wine and cook, stirring frequently, until the mixture is dry, 10 to 15 minutes.
9. Add the tomatoes, breaking them up with a spoon.
10. Add 1 cup water, reduce heat to very low, and cook, partly covered, at a low simmer for 1 hour.
11. Add vegetable stock and continue to simmer, stirring occasionally, until the meat begins to break apart, 1.5 to 2.5 hours.
12. Remove from heat and, using a whisk or spoon, break the meat into very fine shreds.
13. Serve, if desired, over tagliatelle or other pasta.

rosemary, garlic, chianti, extra virgin olive oil, carrot, celery stalk, onion, tomatoes, vegetable stock, tagliatelle

Taken from cooking.nytimes.com/recipes/12191 (may not work)