1/4 cup rice bran oil (or olive oil)

1 pound fresh boar shoulder or loin (can substitute pork), cut into 1 inch chunks

1 large yellow onion, peeled and cut into 1/4 inch dice

1 large carrot, peeled and cut into 1/4 inch dice

3 small garlic cloves, minced

1 celery rib, cut into 1/4 inch dice

4 small sage leaves, torn by hand into small pieces

2 cups red (or white) wine

1 16 ounce peeled whole plum tomatoes (crush with wooden spoon)

1 cup vegetable or chicken stock

Kosher salt and freshly cracked black pepper, to taste

Cooked Penne (or other pasta), about 2 cups per person

Butter (about 1 Tbsp. per person, or more, depending on who’s cooking)

In a heavy-bottomed casserole or Dutch oven, heat the oil over medium-high heat until almost smoking. Cook the boar in the oil until it is browned, about 10-12 minutes.

Remove the meat to a plate and add the onion, carrot, garlic, celery and sage to the casserole. Cook over low heat until softened, 7-9 minutes. Add wine, crushed tomatoes and their juices and stock and bring to a boil. Return the meat to the pan, then lower the heat, partially cover, and simmer for 1 -2 hours.

Note

Adding a little more stock or tomato juice, and simmering over a very low flame, this sauce can simmer up to 4 hours for optimum tenderness.

To Plate

Melt butter in a very large pan until foaming. Add pasta to pan and stir well to coat with butter. Add sauce to pan and stir to coat pasta well.

Divide pasta evenly among plates and garnish with grated Parmigiano-Reggiano and fresh chopped Italian flat leaf parsley.

Alternatively: You can place buttered pasta onto plates first and ladle the sauce over each on the plate for a different presentation.