Wild Boar or ‘Cinghiale’ is a classic Tuscan flavour. Often this dish is made as a slow cooked ragu mixed with a plain pasta. In this La Tua Pasta Dish we turn the pasta and the ragu inside out and put the slow cooked wild boar inside the pasta. As with many great Italian dishes we start with a classic ‘sofrito’ of carrots, onions and celery as a base from which to build the flavour. We then slowly braise our wild boar with red wine to soften and tenderise the meat and add a lovely velvety richness. The spicy tomato sauce of our dish adds the right kick to our perfectly seasoned filling. With a rich dish like this a complex Tuscan Barolo fits perfectly.