Wild Boar Ragu

Ingredients

• 1 1/2 pounds wild boar shoulder, cut into 1-inch chunks (don’t trim off fat – it adds to the richness and flavor of the ragu)
• Diamond Kosher salt
• Freshly ground black pepper
• 2 tablespoons unsalted butter
• 2-3 tablespoons extra virgin olive oil
• 1 small yellow onion, peeled and diced
• 1 large carrot, peeled and diced
• 1 large rib celery, diced
• 1 tablespoon finely chopped fresh rosemary
• 1/3 cup red wine
• 28 ounces crushed tomato
• 1 tablespoon tomato paste
• 1 ½ cup high quality chicken stock
• 2 cloves garlic, finely chopped
• 1 dried bay leaf
• Pinch of red pepper flake