Ingredients

• 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
• rosemary
• salt
• 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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