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Beef Cheek and Wild Boar by Yasushi Imaizumi

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Because of my work and my love for food, whatever gastronomy, I’m blessed with friends in Japan and elsewhere who are always keen to share their experiences.
Yasushi Imaizumi is a very old Japanese friend for whom I also work regularly as a trouble shooter for his fashion clothes company.
As he extensively travels all year round in Japan and abroad, he cooks a lot back home.
A few days ago, he came to my working place with a tupperware full with sauce he had just made.
Only later, I found out that the pasta sauce had been made as a second part of a whole dinner he cooked himself at home.
In the picture above is Beef Cheek stewed in beer as served at the Restaurant in Nao Jima Setonaikai, a restaurant restaurant produced by Stella Maris.
He served his own fried potatoes, and fresh pasta and the meat topped with a julienne of onion, celery and carrot with olive oil.

Now, the sauce for the pasta back (my) home was made with wild boar (70%) stir fried in olive oil with beef (20%) and pancetta (10%).
stir fried [sofuritto] with onion, celery, carrot,, red wine, beef bouillon, Banyuls, basil, nutmeg, tomato, salt and pepper about 2 hours, later seasoned with Parmigiano Reggiano.

Very hearty, delicious and extravagant!

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