Fresh WildBoar Ragu - 2/3 portion

Main Info:

Origin: Lazio

Flavour profile: Rich, Meaty

Size: 300g

Description: This Wild Boar Ragu recipe originally comes from Tuscany. 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. 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.

Ingredients: Tomatoes, Wild Boar (genuinely wild, shot may remain), Wine, Extra Virgin Olive Oil, Carrots, Celery, Onions, Garlic, Sea Salt, Rosemary, Sage, Thyme, Bay Leaf, Black Pepper.

Cooking Instruction; Bring it back to boil, whilst gently stirring. Ensure the sauce is piping hot before serving. Recommended to be above the 65C when serving 

Our Recommendation: Pair it with long or stringed shaped Pasta to trap all the sauce. During winter this is a perfect rag to be added on Polenta.

Allergens: Sulphites, Celery, Fish, it might contain traces of Gluten, Eggs, Soy, Mustard, Nuts, Crustacean and Dairy.

Storage; Keep it refrigerated in between 1/5 C degree. Consume it a 2/3 days after purchase.