Penne ziti con ragu di chingliale

1. In a large sauce pot, sauté the onions, carrots, celery, garlic until onions are translucen

2. Add the boar meat and cook on medium high and then high heat until brown

3. Deglaze with a cup of wine

4. Add canned tomatoes

5. Throw in bay leaves, cinnamon stick, crushed chili, rosemary and thyme tied together with a butcher cord

6. Simmer on low heat with the lid of pot slightly ajar, stir occasionally for 2 hours

7. Once ready, remove bay leaves and cinnamon

8. Pasta of choice

9. Toss together and serve with fresh grated pecorino cheese or ricotta salata


One large Spanish onion, diced small

One large carrot, peeled and diced

Two stalks of celery, diced

Four cloves of crushed garlic

Three bay leaves

2 lbs boneless minced boar (ask your butcher)

Three dried chili peppers, crushed

One can chopped tomatoes (2.84L)

2 tbsp. fresh ground black pepper

One cinnamon stick

Salt to taste

2 tbsp. of olive oil

2 sprigs rosemary

4 sprigs thyme