Wild Boar Ragu

Method

1. Heat a wide pan over high heat and sear the 300 g of wild boar, breaking it into small pieces, until deeply browned on all sides, about 5 minutes.
2. Add the 3 cloves of garlic and the 2 pieces of rosemary to the pan and cook for 1 minute until fragrant.
3. Pour in the 2 tbsp of red wine and allow it to deglaze the pan, scraping up any browned bits, then let it reduce for 2 minutes.
4. Roughly chop the 2 medium tomatoes and stir them into the pan, crushing them slightly, then simmer the ragu over medium heat for 12 minutes until the sauce thickens and the wild boar is tender.
5. While the ragu simmers, lightly sauté the 200 g of zucchini noodles in a separate pan over medium-high heat for 2 minutes until just tender but still firm.
6. Remove the rosemary pieces from the ragu, then spoon the wild boar and tomato sauce generously over the zucchini noodles and serve immediately.