This rich and hearty Wild Boar Ragu recipe originally comes from Tuscany. In our London pastificio, our chefs marinate wild boar in red wine and vegetables for 24 hours. It is then minced, braised, and slowly cooked with passata tomato sauce and seasoning so that the meat remains tender, tasty and full of flavour within our kitchen. We don’t add any artificial preservatives, colourants, or flavour enhancers to our sauces. It pairs well with all our fresh plain pasta but is traditionally served with Pappardelle.