Wild boar to the Maremmana
Ingredients for 6 persons:
800 gr of polpa of wild boar:
2 carrots;
2 onions;
2 ribs of sedano;
400 gr of polpa of tomato;
2 leaves d' bay;
1/2 l of red wine;
rosmarino;
1/2 glass d' vinegar;
oil,
knows them,
pepper and spezie
2 nail of garofano,
some berry of juniper,
a bit of moscata walnut
2 segments d' garlic;

Preparation:
To cut the polpa to pieces, to clean up it and mettetela in infusion with the wine; the half of the cut smells to fettine, rosmarino, two segments d' garlic, berries of juniper, some pepper speck and a leaf d' bay spezzettata (if the wild boar were much old one to put also l' vinegar otherwise does not import). To hold to the coolness at least 12 hours. With the remained smells to make a chopped herbs and to put to often soffriggere slowly in oil for approximately 20-25 minuteren turning it, to remove the meat from the marinatura, strizzarla and to put it in the soffritto to rather lively fire; to recover the used wine of the cleaned up marinatura all the smells and to add it to the meat (possibly scaldato a pochino otherwise it stops the baking to the wild boar) after approximately fifteen minuteren, to vanish, to put the tomato (goes also the conserve but lengthened with little warm water well and a dice. In this case to put of only a spoon, all the spezie know them and pepper, to continue the baking in order at least an hour. Ten minuteren before fine the baking to add the before sbollentate olives in salata water for 8 minuteren so as to lose l' bitter. (If it had to be dried too much to lengthen with little brodo) Serving with also pure