Tagliatelle with Veal Liver Ragout in Porcini Mushroom Sauce

For the tagliatelle with veal liver ragout, first wash the liver, pat dry and clean. There should be a good 200 grams left, but no veins in the liver.

Cut the liver into small pieces and put it through a meat grinder (coarse disc) together with the peeled clove of garlic and cover it.

In the meantime, wash (do not peel) the carrot, celeriac, ginger and onion and fry them vigorously in 1 tablespoon of oil (10 minutes) so that roasting substances form.

Remove from the pan and set aside. In the same pan, heat 1 tablespoon of oil again and fry the washed and dabbed dry veal shank slice, deglaze with red wine 2-3 times and let it boil down again.

Add the vegetables, juniper berries, allspice seeds, bay leaf, thyme sprig and 1 sprig of parsley, fill up with stock and simmer for 1 hour.

If necessary, add more water. Roughly chop the second sprig of parsley for decoration. Now soak the porcini mushrooms in about 50 ml of warm water and let them steep for about 20 minutes.

Drain, reserving the water for the sauce. Remove the leg slice from the stock, put the meat (without knobs and tendons) and the soaked mushrooms through a meat grinder while still warm and mix with the liver mixture.

Strain the sauce and boil down with the mushroom stock to the desired amount. If necessary, thicken a little and season with salt and pepper.

Add the liver-meat mixture and the cream to the very hot sauce.

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