Wild Boar Tagliatelle

In fat, the meat is roasted hot. Take out the meat. Roast the vegetable cubes briefly and put them out again. Roast some tomato paste in the frying residue and dust with flour. Add the meat again and pour in the red wine. Let it boil down briefly and add water or jus. After about 1 hour, add the root vegetables and cook. As soon as the meat is soft, remove it together with the vegetables. Season the sauce, add mustard and cranberries to taste and strain over the meat. For the pasta, put the ingredients in the pasta machine and place the tagliatelle attachment on top. Cook the pasta in salted water until al dente. Arrange the wild boar ragout flat in the plate and place the tagliatelle tossed in butter on top.

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