Ingredients for 4 persons:

• 525ml Eikenhofer pasture goose essence
• 500ml tomato passata
• 3 shallots
• 2 cloves of garlic
• 50g raisins
• 1 tbsp olive oil
• Salt
• 1 dried chili
• 500g tagliatelle
• 100g Parmesan

And so it goes:

• Peel and dice the shallots and garlic. Heat olive oil in a pot. Add shallots and garlic and sauté.
• Add the raisins and chili and deglaze with the Eikenhofer Weidegans Essence. Add the passata and let it reduce by half.
• Cook the pasta in heavily salted water for eight minutes until al dente. Drain the pasta and add it to the sauce.
• Parmesan on top and you're done. Enjoy your meal!