Cucina Antica - specialità italiane - condimenti per pasta

ragu di cinghiale specialita

Game sauces

Wild Boar Sauce

200 g n.w. glass jar

Meat sauce prepared with top quality meat (shoulders or leg), ideal as a topping for pasta dishes prepared with long egg or semolina pasta, but also excellent for polenta and crostoni. Goes well with sautéed porcini or honey mushrooms.

Gluten-free product

Wild boar (43%), tomato pulp, mixed vegetables (onion, carrot, celery), water, sunflower seed oil, Barolo wine, bacon, butter, lard, salt, double tomato concentrate, aromatic herbs, corn starch, spices.
Recommended recipe

(for 4 people):

250 g reginette

1 jar of Wild Boar Sauce

half a glass of red wine

100 ml stock

40 g grated parmesan cheese




Cook the pasta in lots of salted water and drain it. In the meantime, heat the Wild Boar Sauce over a moderate heat. Then pour over the wine, raising the heat to make it evaporate. Add the stock, the pasta and the parmesan cheese. Mix everything togetherand when the pasta is properly cooked, serve.


PRICE EUR 5.84 4.97