Wild bolognese to Rigatoni
very easy
50 mins
50 mins
Ingredients
- 2 Carrots
- 2 Onions
- 1 Garlic clove
- 200 g Celeriac
- 500 g Venison (from the leg)
- 3 TABLESPOONS Olive oil
- 1 TABLESPOON Sweet peppers
- 2 TABLESPOONS Tomato paste
- 2 stem(s) Oregano + to sprinkle and garnish
- 2 Cloves.
- 4 Juniper berries
- 4 Allspice seeds
- 1 can(s) (850 ml) Tomatoes
- 200 ml Beef broth
- 3 discs White bread (approx. 50 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 400 g Rigatoni pasta
Directions
- 1
Peel carrots, onions, garlic and celery. Cut vegetables into fine cubes. Chop garlic finely
- 2
Wash the meat, dab dry and dice very finely. Heat 2 tablespoons of oil in a frying pan. Stir-fry the meat for about 10 minutes. Approx. 4 minutes before the end of the frying time, add vegetable cubes and dust with paprika. Stir in tomato paste and sauté briefly. Wash oregano, shake dry, pluck leaves from the stalks and chop. Crush spices in a mortar. Add oregano and spices to the sauce
- 3
Add the tomatoes and stock, bring to the boil, coarsely chop the tomatoes with a spatula and simmer for 15-20 minutes, stirring continuously. Season to taste with salt, pepper and sugar
- 4
Cut bread into small cubes. Heat 1 tablespoon of oil in a frying pan. Fry the bread croutons for about 3 minutes while turning, season with salt. Remove from the pan. Prepare pasta in boiling salted water according to instructions on the packet. Arrange noodles and sauce. Sprinkle with croutons. Sprinkle with oregano and garnish
Nutrition Facts
710 kcal
107 g
13 g
46 g
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