Fettucine with Wild Boar Ragu

dispose of

300 g of fettuccine
250 g of wild boar meat
600 g of tomato sauce
cannonau wine
1 onion
1 celery
2 carrots
rosemary
laurel
chilli
extra virgin olive oil
salt and pepper

procedure

Cut the wild boar meat into small pieces and let it marinate for a couple of hours in red wine with onions, carrots cut into pieces, celery and bay leaf.
Then retrieve the used odors, wash, chop and fry in a pan with oil. Combine the wild boar meat and cook for a quarter of an hour, adding rosemary, pepper, salt and pepper.
Combine the tomato sauce, a glass of red wine, a little olive oil, cover the pan and cook for about 2 hours. Cook the fettuccine in salted water, drain and dress with the sauce.