This recipe requires some advance planning but there is not much hands on preparation. The night before marinate the meat. The day the dish will be prepared, prepare the sauce and let it simmer until ready to eat. There are two methods of making this dish. See Notes below for the alternative method. In this recipe the wild boar is first marinated to remove some of the gamey flavour and infuse the meat with aromatics and wine. The cloves help to remove the game flavour. Don't use the marinade in the sauce as it has absorbed the game flavour. The fat is then rendered down to remove the gamey flavour stored in the fat. The pancetta adds back some of the fat which was removed in order to keep the dish from becoming dry and softens the boar meat. <br />Variation: <br />Cut the meat into 3 cm cubes and follow the recipe until step 4. Then remove the meat and toss the pasta with the meat sauce and top with Parmigiano-Reggiano cheese. The meat is served separately as a main course. <br />Categories: Dairy-Free*eliminate the cheese <br />Author: Woo Wei-Duan <br />Recipe type: Primo (First course) <br />Cuisine: Toscana

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