Heat olive oil over medium heat in a large sauté pan and add sausage and boar meat. Sauté for 10 minutes, stirring often, breaking meat up with wooden spoon as it cooks. Add pine nuts, onion and carrot. Cook for 5 more minutes until onion is translucent.
Add the remaining ingredients. Simmer until the wine has cooked down and the meat is tender, about 15 minutes. Season with salt, pepper and crushed red pepper to taste. Add tomato sauce or additional broth if sauce gets too thick. Serve over pasta cooked al dente with a sprinkle of grated Parmigiano-Reggiano.
Note: Ground pork and sausage can be used in place of the boar meat and sausage. Find Frank Martinelli’s boar products by visiting PVFarmstand.com.
Recipe by Owner Frank Martinelli, PV Farm Stand, North Scituate