Wild game ragù with red wine and pasta

Tip: tap a step to mark it as done.

1. Peel and finely chop the onion and garlic. Peel the carrots and celery root and cut them into small cubes.

2. Heat the oil in a deep skillet and brown the cubed meat. Season with salt and pepper, then add the garlic, onion, carrots, and celery root. Cook together for 3 to 4 minutes, then reduce the heat and simmer gently until the liquid has evaporated.

3. Add the tomato paste and flour and cook briefly, stirring, then pour in the wine and stock. Add the bay leaf and remaining herbs, cover, and simmer over low heat for about 2 hours. Stir occasionally and add stock as needed.

4. Remove the meat and strain the sauce. Thin the sauce with stock if needed and adjust the seasoning.

5. Return the meat to the sauce and serve with pasta.

Tip: Pat the cubes of game meat dry before browning, and brown them in small batches in very hot oil. This helps the meat sear rather than simmer in its own juices.

This recipe was translated from the Slovak original: Ragú z diviny na červenom víne s cestovinami