- 350 g egg noodles
- 350 g beef or venison pulp
- a stalk of celery
- a carrot
- half onion
- full-bodied red wine
- Juniper berries
- tomato concentrate
- extra virgin olive oil
For the recipe ￼￼￼￼￼￼￼ of tagliatelle with aromatic ragù, prepare a chopped celery, carrot
and onion and fry it in a veil of oil. Finely chop the meat with the knife (or have it minced by the butcher).
Add it to the sauté with 1-2 sprigs of rosemary and juniper berries enclosed in a gauze bag; brown for 5 per-8 minutes. Deglaze with 200 g of wine, add a spoonful of tomato paste and cook with the lid on medium heat for about an hour and a half.
Finally remove the aromas and season with salt, if needed. Cook the tagliatelle in abundant salted water. Drain and season with the aromatic ragù.
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