I Guelfi recipe
Wild boar ragù in a jar
7,90 €
Order now: arrives Monday 19
Ragù di cinghiale in vaso, cotto piano come si fa in Toscana: pronto in pochi minuti.
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How we use it in the kitchen
Warm it in a pan with a spoonful of pasta water, drain the pici al dente and toss them a minute in the ragù. A grating of aged pecorino and you are done.
Producer and origin
Tuscany: a Tuscan kitchen recipe, chosen by our kitchen.
Ingredients
Wild boar meat, tomato purée, onion, carrot, celery, extra virgin olive oil, red wine, salt, spices.
Allergens
Contains: CELERY, SULPHITES (wine).
Storage
Before opening, keep in a cool, dry place away from light. After opening, keep in the fridge, tightly closed, and eat within a few days.
Complete the dinner
Goes well with: Pici, pappardelle, aged pecorino.
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