Cinghiale a la Siciliana
Serves 6-8

2 ¼ lb (1 ¼ kg) wild boar            3 tablespoons tomato purée
1 pint (600ml) red wine            1 small hot red pepper
1 pint (600ml) vinegar            ½ teaspoon castor sugar
2 tablespoons olive oil            Salt and pepper
3 onions, chopped            Handful of green olives, stoned and blanched
4-5 tomatoes            3 stalks of celery, chopped
1 head garlic            3 leaves basil
Peel of one orange            2 tablespoons capers
½ pint (300ml) water

1.Make a simple marinade combining the wine and vinegar. Dice the wild boar meat and marinate for two days. Remove from the marinade, drain and pat dry with kitchen paper.

2. Heat the oil in a heavy flameproof casserole dish and cook the onions until translucent. Skin and roughly chop the tomatoes and garlic cloves and add them to the onions.

3. Tie the orange peel in a small piece of muslin to make a bouquet garni. Put this into the pan with the water, tomato purée, red pepper, sugar and seasoning. Simmer gently for one hour with the lid off. When the sauce is thick, remove the garlic, red pepper and orange peel. Place to one side.

4. Heat the 2 tablespoons of olive oil in a deep, heavy frying pan and sauté the meat.

5. Using a slotted spoon, remove the meat to the casserole dish. Pour a glass of the marinade into the pan and reboil for a couple of minutes - until the liquid in the pan is reduced by half. Add this, together with the chopped celery and olives, to the sauce in the casserole dish and simmer very gently for another two hours, adding water if the sauce starts getting too thick and concentrated.

6. Just before serving, chop the basil and sprinkle into the sauce along with the capers. Serve with noodles.