Ribbon Noodles in Wild Boar Sauce

For ribbon noodles in wild boar sauce, cut the meat into cubes. To prepare the marinade, peel the onions and chop them into rings, layer them with the meat in a large bowl, pour red wine and water over them. Add the rosemary sprig and sage leaves. Marinate the meat in the icebox for one night with the lid closed.

Peel and finely chop the onions and carrots. Clean the celery and chop into small cubes. Drain tomatoes in a sieve and cut into small cubes.

Pour the meat into a sieve (collect the marinade), drain and season.

Heat the oil in a frying pan and brown the meat thoroughly. Sauté onions, carrots and celery for three to four minutes, add red wine and reduce by half.

Add tomatoes and rosemary. Reduce the heat, cover the pan and steam the ragout for 60 to 70 minutes, gradually adding marinade and game stock.

Cook ribbon noodles in salted water until al dente, toss in a little melted butter and serve on preheated plates.

Season the wild boar ragout with pepper and salt and pour over the pasta.

Serve ribbon noodles in wild boar sauce hot!

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