This rich and hearty wild boar ragu recipe originally comes from Tuscany.
Chefs marinate in red wine and vegetables the Wild Boar meat for 24 hours.
It is then minced, braised and slowly cooked with Passata Tomato sauce and seasoning for hours so that the meat remains tender, tasty and full of flavour.
No preservatives, colourants and flavour enhancers are added.
It makes a great match with any pasta but it is traditionally served with Pappardelle.
Premium quality and made with premium quality Italian ingredients.
- Water, Tomato Passata (20%), Wild Boar (Genuinely wild; Shot may remain) (18%), Tomato Paste (5%), Red wine, Olive Oil, Carrots, CELERY, Onions, Garlic, Salt, Rosemary, Sage, Thyme, Bay Leaf, Black Pepper. Using Wild Boar from Spain.
- Produced in a factory that handles Wheat, Egg, Milk, Nut, Crustacean, Fish, Celery and Soy.
- Store in a cool, dry place;
- Once opened keep refrigerated and consume within 2 days.