Wild Boar ragout with pasta
Ingredients
- Ingredients
- 2 onions
- 1 garlic clove
- 180 grams button Mushroom
- 500 grams Wild boar ragout (from the leg)
- 1 stalk Celery
- 2 Tbsps clarified butter
- salt
- freshly ground peppers
- 200 milliliters Red wine
- 200 milliliters Beef stock
- 2 Juniper berries
- 1 bay leaf
- 2 Sage
- 2 cloves
- 400 grams Pappardelle noodles
- 2 Tbsps sauce thickener
- 4 Tbsps
- 60 grams Parmesan
- 5 Sage
Preparation steps
Peel and finely chop onions and garlic. Wipe mushrooms clean with a damp paper towel and cut into quarters or slices. Rinse meat and pat dry. Rinse, trim and slice celery. Heat clarified butter in a roasting pan. In batches, fry meat on all sides, about 3 minutes per batch. Add onions, garlic, and celery and sauté about 3 minutes. Season with salt and pepper, add wine and simmer briefly. Add broth. Combine juniper berries, bay leaves, sage leaves and cloves in a spice bag. Add to pan. Cover and simmer about 1 hour 30 minutes over medium heat. Then add mushrooms and simmer another half hour. If necessary, add additional water.
Cook pasta in plenty of salted boiling water until al dente.
At the end of cooking time, remove spice bag and thicken stew as desired with a little cornstarch mixed with water. Stir in lingonberries and season with salt and pepper. Drain pasta and fold into the sauce. Transfer to plates and serve with grated Parmesan and fresh sage leaves.