Pappardelle with game ragu, juniper and tomato
Ingredients for 3 servings
- 250g of Pappardelle all'uovo Agnesi
- 200g wild boar meat, minced
- 500g chopped tomatoes
- Juniper berries
- 1/2 glass red wine
- Extra virgin olive oil
- Celery
- Carrot
- Onion
- Salt and pepper to taste
-
Pappardelle all’uovo
- Marinate the wild boar meat with red wine and juniper berries for 24 hours.
- Prepare the sauté with the celery, carrot, onion, oil and juniper berries. Add the mince, simmer with the red wine and reduce. Once the alcohol has evaporated, add the chopped tomatoes and cook for 3 hours. Season with salt and pepper.
- Cook the pasta in boiling water for 7 minutes, drain and add to the sauce. Decorate with shavings of Parmesan cheese.
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