Serves: 4 as main course or 8 as a starter
Flex Points (Weight Watchers): 8 or 4

Suggested wine: A shiraz with subtle new oak and possibly aged.
Special equipment: Something to make mince meat

Difficulty: Easy
Time: 40'

Ingredients:
500g penne pasta
400g wild boar (filet)
140g tomato paste
2 tbsp chopped thyme leaves
4 sage leaves
2 cloves of smoked garlic
2 dried laurel leaves
4 tbsp olive oil
Red wine as needed
Pecorino (possibly “Di Fossa”)
Salt and pepper to taste

Ingredient replacement:
Smoked garlic -> normal garlic
Penne pasta -> Tagliatelle, bucatini, paccheri, schiaffoni, rigatoni

Ingredient note: none

How-to:
1. Make a fine mince out of the wild boar or ask you butcher to do so. Finely chop the thyme, the sage and the garlic.
2. Brown the mince in the oil (5’) on medium heat. Stir in well the copped herbs and garlic, and sauté for 1’ more. Add the tomato paste, stir well and cook on medium heat until it almost caramelizes (3’). Season with salt and pepper. Remove from the heat and keep warm.
3. Put in a pastapot enough water to boil the pasta and add one glass of red wine for every 3 liters of water. Add the laurel leaves and bring to boil. Remove the laurel, add abundant salt and cook the pasta for half of their cooking time.
4. Drain the pasta keeping the cooking water. Add the pasta to the sauce and continue cooking on medium heat as it were a risotto by adding half cup at a time (after the first has been absorbed) of the pasta cooking water until the pasta is ready and the sauce has the desired consistency. I suggest to have a sticky sauce more than a liquid one.
5. Serve immediately with abundant grated pecorino on top.