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Pappardelle with a Rich Wild Boar Ragu

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    Pappardelle with a Rich Wild Boar Ragu

    Wild Boar is widely regarded at Tuscany's unofficial mascot. Known for its rich and gamey flavour, Tuscans adore this local delicacy. Many of these animals can be found in Maremma, a beautiful unspoilt coastal area of southern Tuscany.

    Our ragu follows the time-honoured method of marinating the meat in red wine and herbs for 24 hours, which yields a rich and luxurious flavour. This ragu pairs perfectly with our fresh pappardelle. Originating from Tuscany also, pappardelle is a thick, flat pasta - idea for sopping up your ragu!


    Flour, Semolina, Egg, Wild Boar, Tomato, Red Wine, Onion, Bay Leaf, Garlic

    AllergensCereals containing Gluten, Soya, Egg, Sulphites, Milk


    Step 1: Bring a pot of salted water to the boil.

    Step 2: Cut open the bag of boar ragu and empty into a small pot or pan and put on low heat to simmer.

    Step 3: Boil the pappardelle for for 3-4 minutes depending on how al dente you wish to have it, remembering the pasta will cook more in the sauce.

    Step 4: Once the pasta is cooked, strain and add it to the simmering Ragu along with some of the pasta water (this helps emulsify the sauce).

    Step 5: Mix the pasta and Ragu until the desired consistency is reached.

    Step 6: Plate up the dish and finish off with parmesan.

    TIPS: Remember to save some pasta water as this will help you loosen up your sauce if it starts to dry. It is best to cook the pasta in the sauce for it to absorb all the flavours from the boar ragu, if it starts to dry up add a splash of water.