- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 6 stalks celery, finely diced
- 2 medium carrots, finely diced
- 1 medium onion, finely diced
- 4 cloves garlic, chopped
- 4 bay leaves
- 1 pound wild boar leg or lean shoulder meat, finely diced
- 8 juniper berries, cracked
- 3 cups full-bodied red wine, such as Sardinian Cannonau
- One 28-ounce can peeled whole tomatoes, drained and chopped
- 1 pound gnocchetti Sardi (see Tips, below)
- Chopped fresh parsley and basil for garnish
- 1 cup (2 ounces) aged pecorino cheese, grated
- In large heavy pot over high heat, heat oil. Add celery, carrots, onion, garlic, and bay leaves. Cook, stirring occasionally, until golden and caramelized, about 8 minutes.
- Add wild boar, juniper berries, and wine and stir to combine. Cook until all liquid evaporates, about 20 minutes. Stir in tomatoes and 2 cups water and reduce heat to low. Season with salt and freshly ground pepper. Cover and cook, stirring occasionally, until meat is tender, about 30 minutes.
- Cook gnocchetti Sardi in large pot boiling salted water until just tender but still firm to bite, about 20 minutes. Drain pasta and add to stew. Cook over high heat until heated through, 2-3 minutes. Stir in fresh herbs. Sprinkle with pecorino cheese before serving.