Tagliatelle with Wild Boar Sugo
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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)
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
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