Pasta dishes are just always delicious!
Cut the meat into 4 cm cubes and put them for 1-2 days in a marinade of 1/2 liter bay leaves, juniper berries, red wine, celery, carrots, peppercorns, leeks and onions. Then take out the meat, remove the spices and keep the marinade and the vegetables.
Brown the meat with the vegetables in a saucepan with hot oil until it has taken color. Add the paradeis pulp and fry for another minute. Dust with flour and extinguish with the marinade, stirring well. Add mustard and stock and simmer on low heat for 10 min.
Now take out the meat and cook the rest a little bit. Then strain the sauce, season it and add a little cold butter. Add the meat again.
Sauté the bacon. Add the mushrooms, silver onions and parsley.
Arrange the ragout, sprinkle with the bacon, onions and mushrooms. Serve with pasta or possibly spareribs.
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