Wild Boar Ragout with Pasta

Ingredients

• 2 onions
• 1 Garlic clove
• 180 g mushrooms
• 500 g wild boar ragout (from the shoulder)
• 1 stalk Celery
• 2 tbsp clarified butter
• Salt
• black pepper (freshly ground)
• 200 ml red wine
• 200 ml meat stock
• 2 juniper berries
• 1 bay leaf
• 2 sage leaves
• 2 cloves
• 400 g pappardelle
• 2 tbsp sauce thickener
• 4 Tbsp lingonberry jam
• 60 g Parmesan
• 5 sage leaves

Instructions

1. 1.

   Peel and finely dice the onions and garlic. Clean the mushrooms with a damp kitchen towel, quarter them or slice into rounds. Wash and pat dry the meat. Trim, wash and slice the celery. Heat the clarified butter in a roasting pan and brown the meat portions on all sides for about 3 minutes each. Add the onions, garlic and celery and sauté for about 3 minutes. Season with salt and pepper, pour in the red wine and let reduce slightly. Then add the stock. Place the juniper berries, bay leaf, sage leaves and cloves into a spice sachet and simmer covered on medium heat for about 1 hour 30 minutes. Add the mushrooms and continue to simmer for another half hour. If needed, add more water.

2. 2.

   Cook the pasta in plenty of boiling salted water until al dente.

3. 3.

   After the ragout is done, remove the spice sachet and thicken the sauce with a little sauce thickener if desired. Stir in the lingonberry jam and adjust seasoning with salt and pepper. Drain the pasta and fold it into the ragout. Serve on plates topped with grated Parmesan and fresh sage leaves.