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
- Cover the meat with the red wine, keeping 200ml back and marinade overnight.
- 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.
- Add the rest of the ingredients and simmer or braise for 3-4 hours or until the boar is soft.
- 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.