Tagliatelle with Wild Boar Sugo

Summary

Ingredients

• 1 kg wild boar goulash, from the leg
• 5 tablespoon olive oil
• 200 g onion (s), finely diced
• 200 g carrot (s), finely diced
• 200 g celery, finely diced
• 3 cloves garlic
• salt and pepper
• 2 tablespoon tomato paste
• 300 ml red wine
• 600 ml game stock
• 800 g tomato (s), sieved
• 1 sprig rosemary
• 3 bay leaves
• 5 juniper berries
• 2 teaspoons sugar
• 50 g pine nuts
• 500 g ribbon pasta (e.. taliatelle)
• 3 tablespoon vinegar (balsamic vinegar)

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Instructions

1. Turn the meat through the middle disc of the meat grinder and fry in olive oil in a roasting pan. Add onions, carrots, celery and garlic, fry, season with salt and pepper. Stir in the tomato paste, deglaze with the red wine and let it boil down completely.
2. Top up with the game stock, add tomatoes and season with rosemary, bay leaves, juniper berries and sugar. Let the meat sauce simmer gently over a mild heat for 2.5 hours with the lid slightly open.
3. Roast the pine nuts in a pan until golden brown and add to the meat sauce for the last 10 minutes. Boil and drain the pasta, but don`t put it off. Serve the pasta with the meat sauce in a bowl and season with balsamic vinegar.