MALLOREDDUS WITH WILD BOAR SAUCE - Speciality of Sardinia
For 4-6 servings:
400 g malloreddus
450 g minced cinghiale (wild boar)
450 g tomato sauce
some bay leaves
extra-virgin olive oil
SautÚ the onion in a generous quantity of oil, add the minced meat, flavour with a pinch of salt and one of pepper, and leave to brown for a few minutes. Add the tomato sauce with some bay leaves, and cook slowly for two hours. After cooking the malloreddus in plentiful salted water, drain and flavour with the sauce and the grated pecorino.