Wild boar ragù my way.
This year wild boar hunting has been very abundant and hundreds of these animals have been killed. So it happened that a friend, with his fridge now very full, gave me a nice piece of fresh meat from this animal.
I love the red meat of this animal but I don't like the wild flavour that often accompanies it once cooked. Therefore, contrary to what is usually done, after cutting the meat into cubes I marinated it overnight in plenty of white wine, without adding spices or aromatic herbs. In the morning I drained the wine completely in the sink and let the meat rest outside the fridge for an hour. In the meantime I prepared a mixture of onion, aromatic herbs and a little garlic and I soaked some pieces of dried mushrooms. I then floured the meat and fried it in a pan with a little extra virgin olive oil to allow it to expel all the water it contains. When the meat was well browned and dry, I removed it from the pan and put it in a large saucepan where I sautéed the onion, herbs and chopped dried mushrooms in plenty of extra virgin olive oil. Then I moistened everything with more white wine and, once evaporated, I added the tomato puree and left to cook for at least an hour on low heat. When the meat was cooked enough and became nice and tender, I finely chopped about half of it and added it to the sauce, cooking until everything was well blended.

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