Pasta al ragù di cervo

| October 25, 2020 | 0 Comments
Ingredients
1kg deer (for braising)
50-100g Guanciale/bacon cubes
100g carrots, chopped
1-2 celery sticks, chopped
1-2 shallots, chopped
1 clove garlic, chopped
1 tbsp tomato paste
400g MUTTI tomato polpa (chopped tomatoes) or other canned tomatoes
100-150ml Pedro Ximenez Sherry/Port/Madeira
1 bottle red wine
salt
1 tbsp deer spice-mix (juniper, pepper black, pepper cubeb, pepper long, piment, cinnamon blossoms , orange peel, clove, cardamon, thyme, coriander, garlic, cocoa powder)
250-300g Pappadelle/Penne/Maccheroni
optional: Peccorino/Parmesan
Preparation
1. Sauté the Guanciale or bacon cubes for 3-5min  in a casserole/dutch oven
2. Add meat cubes and sauté for 3-4 min each side. 1-2 min before end add deer spice mix
3. Remove meat&bacon and set aside.  Add chopped carrots, celery, shallots, garlic and cook for 5-10min.  Then add tomato paste and cook for 1min.
4. Then add sip by sip sweet Sherry and let reduce it.
5. Bring back meat and bacon
6. Also add tomato polpa or other canned tomatoes.
7. Finally add 500ml red wine. The rest for later. Bring on high heat for 1-2min., add lid and put in the pre-heated oven  for 5h by 140 C
8. After 4h you can add the rest of the red wine.  Then after 5h you can shred the meat a little bit.
9.  Add cooked pasta to the casserole and combine for 3-4min
10. Finally add some fresh black pepper, olive oil and a little bit Peccorino/Parmesan.  ENJOY

Category: Berlin Kitchen

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