RECIPE BY: Head Chef Nathan Meima, at Mount Monument
Mount Monument’s cellar door and restaurant is open Friday – Sunday, see website for full details.
Prep: 15 minutes / Bake: 3 hours / Serves: 4
Ingredients
- 2kg – Boneless Wild Boar or Pork Shoulder
- 200g – Diced Onion
- 100g – Diced Celery
- 100g – Diced Carrot
- 2 cloves – Crushed Garlic
- 200mL – Red Wine
- 20g – Tomato Paste
- 500g Vegetable Stock
- 500g Crushed Tomato
- 1 tsp – Chopped Rosemary
- 1 tbsp – Chopped Thyme
- 1 1bsp – Chopped Parsley
- Salt & Pepper
- 1 box – Rigatoni or your favorite noodle
Method
- Dice the wild boar or pork into large cubes, season with salt and pepper
- Sear the wild boar or pork in a hot pan with oil til lightly browned on all sides
- Remove meat from pan and add onion, celery, carrot. cook on low heat for 10 minutes or until soft
- Add garlic, rosemary, thyme, tomato paste, cook for 2 more minutes
- Add red wine, crushed tomato, and vegetable stock
- Bring the sauce to a simmer and add the meat back in
- Cook covered on very low heat, for 2-3 hours or until meat is almost falling apart
- Cook rigatoni or your favorite noodle in salted water, drain
- In a pan saute noodles with some of the cooking liquid until it becomes thick and saucey
- Plate noodles and garnish with pieces of meat
- Top with chopped parsley and parmesan, or your favorite cheese and local olives
