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.
  • Allergene_Milk

At a glance

Preparation time
1 h 20 min
Cooking / Baking time
8 min
Difficulty
medium
Servings
2

Nutritional information

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