Tuscan ragù di cinghiale (wild boar ragout) is one of the most widely appreciated sauces because of its unique taste deriving from the flavour of the meat and the herbs used to make it. Every Tuscan family treasures its own handed-down recipe for this traditional wild boar sauce. The ragù di cinghiale (wild boar ragout) for sale online on Vivere la Toscana is produced by the Marrucola farm in San Miniato. The Cenni family, owners of this agriturismo in the province of Pisa, has enriched the traditional recipe for ‘ragù di cinghiale toscano’, by adding new flavours and ingredients and transforming it into a genuine speciality. The main ingredient is the wild boar meat, which accounts for 32% of the sauce, giving it that intense flavour that distinguishes game dishes. A carefully measured quantity of pork meat is also added to soften the flavour of the wild boar, as well as onion, garlic and sage all grown organically on the farm in San Miniato. To this is added salt, diced tomato and tomato concentrate, red wine and extra virgin olive oil. Finally, a little pepper and a few drops of dark chocolate give the ragù di cinghiale (wild boar ragout) a unique, spicy flavour. It is excellent with any kind of pasta, made with durum wheat flour or with egg, and is at its best with homemade ‘pappardelle’ pasta. The ideal accompaniment for this Tuscan sauce is a good full-bodied red wine, such as the Sangiovese produced by the same farm. To use the sauce, just heat it in a pan for a few minutes and add to your pasta. A 180 g jar is enough for 160 g of pasta. Keep the sauce in the fridge after opening.