Recipe Inspiration

Ingredients...

2kg wild boar shoulder, diced

750 red wine (cianti)

1ltr Essential Cuisine Signature Red Wine Jus

2 onion, diced

2 stick celery, diced

2 carrot, diced

2 garlic, crushed

50g tomato puree

3 bay leaves

10g juniper berries

1.2kg tagliatelle or pappardelle pasta

Method...

1. Cover the meat with the red wine, keeping 200ml back and marinade overnight.
   
   
2. Sweat the onion, carrot, celery and garlic. Add the meat and brown.  Mix in the tomato puree and cook out for 2 minutes. Deglace with the wine and reduce.
   
   
3. Add the rest of the ingredients and simmer or braise for 3-4 hours or until the boar is soft.
   
   
4. In salted water, cook the pasta. Drain and mix into the ragout. Add a little of the pasta water if the sauce is a little thick and to make the pasta shine.