Spaghetti alla cacciatore
Preparation 20min, cooking 2 hours, medium difficulty
350 g of spaghetti, 500 g of wild boar meat, 30 g of dried mushrooms, 50 g of tomato paste, 2 cloves of garlic, 1 sprig of rosemary, 2 tablespoons of flour, 1 glass of red wine, 1/2 glass of extra virgin olive oil, salt and peppercorns.
Soak the mushrooms in a little warm water. Cut the wild boar meat into cubes and pass it in the flour.
Then put the peeled and crushed garlic cloves in a pan with a little oil, let them take on color and remove them; then add the rosemary and the meat, adjust the salt, season with pepper and brown, stirring well.
Then add the drained mushrooms to the meat, after a few minutes wet with the wine, wait for it to evaporate, add the tomato puree, diluted with a little warm water, and cook over medium heat for about an hour and a half; add from time to time, if necessary, a little warm, slightly salted water.
Boil the spaghetti in abundant salted water, drain when al dente, transfer them to a bowl and toss with the wild boar sauce. Serve the spaghetti immediately on the table hot.