Wild Boar Ragu

Directions

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