Tagliatelle with wild boar ragout

Tagliatelle with wild boar ragout

Tags: Pasta Meat | Fish World cuisine
4

Obelix would have really loved this speciality from Tuscany: A typical dish with wild boar meat and a generous shot of red wine.

Ingredients

200 g
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

Preparation

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.

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At a glance

Preparation time
80 min
Cooking time
8 min
Difficulty
medium
Servings
2

Nutritional information

per 100g
protein 9g
fat 9g
carbs 19g
calories 206
kj 865
Products in this recipe