• 2 lb of boar meat (shoulder or leg)
  • 6 oz of black olives
  • 5 fl oz of tomato pulp or juice
  • 1 rosemarie twig
  • 1 small twig of sage
  • 3 garlic cloves
  • 1 bottle of red wine
  • olive oil
  • salt, pepper


  1. In a large pot, brown the meat with hot olive oil; Let water evaporate or scoop it if necessary; add salt, pepper and red wine; add garlic, rosemarie and sage
  2. Start to simmmer and maintain slow boil; add tomato pulp and black olives after 10 minutes
  3. Cover with water and let simmer slowly in the covered pot for at least two hours
  4. When meat is cooked (it has to be tender, add salt and pepper if necessary and add boiling water if needed


Serve with polenta.