Tagliatelle with wild boar ragout
Obelix would have really loved this speciality from Tuscany: A typical dish with wild boar meat and a generous shot of red wine.
|200 g||saddle or leg of wild boar cut into chunks|
|1||clove of garlic, chopped|
|30 g||celery, cubed|
|200 ml||full-bodied red wine|
|50 ml||olive oil|
|salt and pepper|
- Fry the meat in olive oil over a high heat, add the onion, garlic, carrot and celery, season with salt and pepper and then cook well.
- Add the red wine. Add the rosemary, cover and then leave to slowly stew for roughly 45 minutes. Add a drop of water if necessary.
- Cook the tagliatelle in salted water (according to the information on the packaging) and then mix with the sauce. Serve immediately.