Cinghiale alla Cacciatora

Method

1. Cut the pancetta into small cubes.
2. Cut the cleaned celery into a small dice.
3. Chop the onion into a small dice.
4. Finely chop the rosemary needles (including any flowers), sage leaves, and garlic cloves.
5. In a clay pot or heavy pot, add a drizzle of extra virgin olive oil and the chopped pancetta.
6. Add the chopped garlic, rosemary, sage, a pinch of black pepper, and a couple of bay leaves.
7. Sauté over low heat for 5-7 minutes until the pancetta becomes translucent.
8. Meanwhile, trim the wild boar meat, cutting some pieces larger (for stew) and some smaller (to melt and sauce pasta).
9. Once the pancetta is ready, add the diced celery and onion and stir.
10. Add all the boar pieces (both sizes) to the pot. Season with a little salt.
11. Increase heat to medium and brown the meat, stirring occasionally, until the meat releases its juices (about 20 minutes).
12. Turn up the heat to high to evaporate the liquids slightly, then add 0.5 liters of red wine.
13. Cook on high heat for about 30 minutes, until the alcohol aroma has evaporated and the wine has reduced slightly.
14. Cover the pot with a lid and bring to a strong boil, then reduce heat to low.
15. Simmer gently for 2 hours, stirring every 15-20 minutes. If the sauce becomes too dry, add a little more wine.
16. When 20 minutes remain, stir in the olives (if using).
17. After 2 hours, remove from heat. The dish is even better the next day after resting in the refrigerator and reheating gently.