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Brasato di Cinghiale

  • 6 servings
  • Mins
    Prep Time
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From Chef Harvey By Francesco's Nonna Suggested Wine: Brunello, Chianti, San Giovese Serving Ideas: for Pappardelle or bruschetta


3 pounds boar shoulder
1 cup of carrots
½ cup of celery
1 cup of yellow onion
2 tablespoons of olive oil
1 cup of chicken stock
2 whole dried bay leaves
2 tablespoons of chopped fresh rosemary
2 tablespoons of chopped parsley
1 tablespoon of minced garlic
¼ cup of tomato paste
1 quart of chianti wine
1 cup of diced tomatoes in juice
Kosher salt and black pepper to taste

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