Cinghiale in umido

Heat the olive oil in a large pot over medium heat.

Add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.

Increase the heat to high and add the wild boar chunks. Brown the meat on all sides.

Pour in the red wine and let it simmer for about 5 minutes to reduce slightly.

Add the crushed tomatoes, bay leaves, thyme, salt, and pepper. Stir to combine.

Bring the mixture to a boil, then reduce the heat to low and cover the pot.

Let it simmer for about 2-3 hours, stirring occasionally, until the meat is tender.

Remove the bay leaves before serving.

Garnish with fresh parsley and serve hot.

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