Downtown Kitchen: Wild Boar Bolognese over Tagliatelle (serves 6-8) Ingredients 2 pounds ground wild boar (or ground pork)1 medium Vidalia onion, diced medium1 large carrot, peeled and shredded2 stalks celery, roughly chopped6 cloves garlic, minced cup red wine2 large cans crushed, fire-roasted tomatoes3 cups chicken stock cup heavy cream1 bay leaf1 teaspoon cinnamon teaspoon nutmeg1 teaspoon each salt and pepper2 tablespoons olive oil4 ounces fresh tagliatelle pasta per person (or fettuccini) Parmesan cheese for garnish Procedure 1.In a large sauce pot, heat your olive oil, and add your ground meat.2.Cook the meat until there is no pink left.3.Remove the meat, strain, and reserve half the fat.4.Add the vegetables, except the canned tomatoes, and the spices to the reserved fat, and cook until they start to caramelize.5.Deglaze the vegetables with red wine, and reduce by half.6.Add chicken stock and crushed tomatoes to the vegetable mix, and bring to a simmer, then add the cream.7.Add meat, and reduce on low-medium heat for about twenty minutes or until consistency has thickened.8.Cook pasta in boiling water, then strain, and plate.9.Ladle a generous amount of the meat sauce over the pasta, and garnish with parmesan cheese. 10.Serve with a bold Italian red wine.