The Sugo (makes approx. 11 liters)
- 1
Finely chop the carrots, onion, and celery stalks. Crush the garlic cloves.
- 2
Heat the olive oil in a very large pot (approx. 11-liter capacity). Sauté the chopped onion until translucent.
- 3
Add one of the crushed garlic cloves and some tomato passata (approx. 500g) and let it cook briefly. Then remove the garlic clove.
- 4
Add the wild boar meat and brown it vigorously until it loses its color and most of the water has evaporated.
- 5
Pour in the red wine and let it cook down completely. Stir in the tomato paste and roast it briefly.
- 6
Now add the chopped carrots and celery and sauté them for a few minutes.
- 7
Add the remaining tomato passata (approx. 5.9 kg), the whole chili pepper, the bay leaves, and the second garlic clove. Pour in the beef stock. (Alternatively, you can use 1 liter of water with a bouillon cube).
- 8
Bring the sauce to a boil, then reduce the heat and let the sugo simmer slowly for at least 2 hours. Stir regularly to prevent sticking.
2 h - 9
Towards the end of the cooking time, remove the chili pepper, bay leaves, garlic clove, and rosemary sprig from the sugo. Season the sugo with salt, freshly ground pepper, and the Italian spice blend.