Dice the meat and fry all over. Finely chop the onion and garlic and sauté in the frying fat. I quenched the onion and garlic mixture with a dash of port wine. Add the meat and turn the heat down. In a tea strainer add the juniper, pepper, bay leaf and, if you like, a chili. This makes it easier to remove these ingredients at the end of the cooking time. Pour in all the liquids and the tomatoes and sprinkle with marjoram. Let simmer for a good hour in the closed pot. I usually take the meat out and puree the sauce, season with salt and pepper and refine it with cream (a very good alternative is soy cream for those who are lactose intolerant). For the ribbon noodles, if you are using spinach, omit one egg from the total amount. Puree the spinach, drained well, and mix with the pasta ingredients.