Venison ragout with tagliatelle

Ingredients for 2 servings:

• 500 g goulash (venison)
• 250 g tagliatelle pasta
• 1 onion(s)
• 1 garlic clove(s)
• 1 lemon(s), untreated
• ½ liter red wine (e.g. Nero d’ Avola, Chianti, dry Primitivo)
• salt and pepper
• rosemary
• Thyme
• sage
• oil
• Salt water for the pasta

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 15 minutes

Peel and halve the onion, and fry briefly in a large pot. Meanwhile, pat the meat dry with a kitchen towel and cut into pieces. Peel and roughly chop the garlic clove. Add a little oil to the pot with the onion, add the garlic, and fry briefly. Then add the meat and fry until crispy. Meanwhile, grate the zest of half a lemon and add it. Add a little more oil and season with rosemary, sage, and thyme to taste. Add salt and pepper, let it simmer for a short while, and then deglaze with the red wine. Cover and simmer for at least 1.5 hours. The longer you let it simmer, the better the ragù will be. Meanwhile, squeeze the lemon and add its juice after about 30 minutes of cooking. Just before the end, bring the pasta water to a boil, add a little salt, and cook the pasta. Tip: For red wines, strong, dry Italian wines are ideal. The exact amount you need will vary depending on your taste.