INGREDIENTS (for 4 people):

• 350 g Rigatoni,
• 300 g of wild boar meat,
• 200 g of mushrooms,
• 1 sprig of rosemary,
• 400 g firm ripe tomatoes,
• 1 stalk of celery,
• 1 carrot,
• 1 onion,
• 1 clove of garlic,
• 5 tablespoons extra virgin olive oil,
• 1/2 glass of red wine,
• salt and pepper.

PROCESS:

Wash the wild boar meat, dry it and divide it into small cubes. Blanch the tomatoes in boiling water, drain, remove the skin and seeds and pass them to the mill. Clean the mushrooms, wash them in cold water, drain, dry and cut into slices. Private celery filaments; peeled carrot, peel the onion and the garlic, wash the prepared vegetables, dry and chop, chop the rosemary too.
In a pan with 4 tablespoons of olive oil, sauté the onion, garlic, carrot and celery without letting browning, add the diced wild boar meat, let them brown, pour the red wine and let it evaporate over high heat; add the tomatoes, the chopped rosemary, season with salt and pepper and cook the sauce over medium heat and cover pan for one hour.
Meanwhile, in a skillet with the remaining oil, sauté the sliced mushrooms for 2-3 minutes, season with salt and pepper and add them to the wild boar sauce a few minutes before the end of its cooking.
Cook the pasta al dente, season with wild boar sauce and mushrooms, mix and serve.