Summary

Ingredients

• 1 large onion (s), finely chopped
• 2 tablespoon olive oil
• 1 medium carrot (s), finely diced
• 100 g celery, finely diced
• 500 g wild boar minced meat
• 2 tablespoon tomato paste
• 1 teaspoon paprika powder, noble sweet
• liter ⅛ red wine
• liters ⅛ water
• 500 g tomatoes, passed
• 1 stock cube
• 2 tablespoon sugar
• 2 tablespoon balsamic vinegar
• 2 cloves garlic, crushed
• 1 bay leaf
• 1 sprig rosemary
• 1 sprig oregano
• 3 juniper berries
• salt and pepper
• 1 tablespoon, heaped parsley, fresh, chopped

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Instructions

1. Fry the finely chopped onion in a pan with olive oil. Add the carrot and celery cubes and roast with them. Add minced wild boar and roast with it. Add tomato paste and paprika powder and also lightly toast, then deglaze with red wine. Top up with water and tomato strains. Add the stock cubes, sugar, balsamic vinegar and the crushed garlic cloves. Put the bay leaf, rosemary, oregano and juniper berries in a tea infuser. Pour into the food and slowly reduce (approx. 20 min.) Until the sauce is slightly thick. Season to taste with salt and pepper.
2. Sprinkle with parsley and serve with pasta of your choice.
3. Tip: The sauce tastes best with spaghetti.