Tagliatelle with pheasant ragu

# 337

The steps

Dice the onion, carrot and celery into 1cm dices (sofritto) and crumble the sausage meat.

Heat a little olive oil in a heavy-bottomed pan and brown the pheasant pieces till they have a nice golden colour. Remove the pheasant pieces from the pan and set aside.

In the same pan ad the crumbled sausage meat, let the meat get a little colour and ad the sofritto. When the onion are translucent ad the garlic, chili, thyme and bay, followed by the white wine.

When the wine has evaporated, return the pheasant pieces to the pan along with any resting juices. Cover with a lid askew, and let the whole thing simmer for about an hour.

Take the pheasant pieces out of the pan and pull the meat of the bone. Roughly chop the meat with a knife and return to the pan. Add the double cream and let it simmer for 5-10 minutes.

Serve with homemade tagliatelle, a little parsley and a grating of parmesan.

1 pheasant, cut into 8 pieces

1 red onion

1 carrot

1 celery stick

1 salsiccia

2 garlic cloves

1/2 red chili

1 sprig thyme

2 bayleaves

1/3 bottle white wine

1/4 l double cream

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