Tagliatelle with wild boar ragout

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 Tagliatelle
200 g saddle or leg of wild boar cut into chunks
1 chopped onion
1 clove of garlic, chopped
1 carrot, cubed
30 g celery, cubed
200 ml full-bodied red wine
50 ml olive oil
1 sprig rosemary
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.
  • Allergene_Milk
  • like
  • save