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Ingredients

• 450 g (1 lb) boneless wild boar for stewing, trimmed of fat and cut into bite-sized chunks
• 2 onions
• 1 cinnamon stick
• 250 ml (8½ fl oz) full-bodied red wine
• 15 juniper berries, lightly crushed
• 4 bay leaves
• 4 garlic cloves, thinly sliced
• 1 tbsp extra virgin olive oil
• 1 carrot, chopped
• 1 celery stick, chopped
• 1 can chopped tomatoes, about 400 g
• 1 tsp balsamic vinegar
• 300 ml (10 fl oz) beef stock, preferably home-made
• 10 g (1/4 oz) dried porcini mushrooms, rinsed to remove any grit
• a few sprigs of fresh herbs (rosemary, sage, oregano or parsley), leaves coarsely chopped
• salt and pepper
• For the ricotta and rosemary polenta:
• 300 g (10½ oz) instant polenta
• 100 g (3½ oz) ricotta cheese
• 1 tbsp finely chopped fresh rosemary

Description

Wild Boar Is A Favourite Throughout Tuscany And Umbria. Here It Is Cooked With Lots Of Garlic, Herbs And Spices To Make A Wonderful Thick Sauce (ragù) For Polenta. Serve With A Rocket And Radicchio Salad – Their Slight Bitterness Is A Great Foil For Th

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