Tuscan wild boar ragù

Wild boar ragù is one of the most typical sauces in Tuscan and Maremma cuisine: wild boar cooked slowly with tomatoes and herbs for an intense, wild flavor. This one is made by Maremmana with 60% selected wild boar and is ready to use: just heat it and serve with pici, fresh pasta, or crostini.

What Is Tuscan Wild Boar Ragù, and Why Is It Different from Other Sauces?

Wild boar is the iconic game of the Tuscan Maremma. In the forests of the province of Grosseto and the hills around Siena, wild boar is an integral part of the ecosystem and local culinary tradition. Wild boar ragù is no ordinary meat sauce: it has a wild, lingering aromatic profile that no farm-raised meat can replicate.

Maremmana ragù stands out for three things: its exceptionally high meat content, with 60% selected wild boar, ensuring texture and intensity in every bite; slow cooking that tenderizes the wild meat without losing its aromas; and its simple ingredients: wild boar, Tuscan tomatoes, red wine, and natural herbs.

Technical specifications

How to use Tuscan Wild Boar Ragù

With Pici, a dish from Siena's culinary tradition
Pici with wild boar ragù is the most iconic dish of Siena's cuisine. The thick, porous pasta catches the sauce in every crevice. Heat the ragù in a pan with a drizzle of Tuscan extra virgin olive oil, cook the pici in plenty of salted water, then toss them in the pan with the ragù, adding a ladleful of pasta water to bring it all together. Top with grated Tuscan pecorino, not Parmesan.

With fresh egg pasta
Pappardelle or egg tagliatelle are the second classic pairing. The width of the pappardelle catches the meat and sauce spectacularly, making it ideal for special occasions.

On crostini, a Tuscan appetizer
Wild boar ragù on toasted Tuscan bread crostini is a classic appetizer. Heat the ragù, spread it over the still-warm crostini, and top with a fresh sage leaf.

As a base for other dishes
Excellent as a filling for fresh pasta ravioli, as a risotto sauce, or as the base for a Tuscan lasagna with béchamel and pecorino.

Frequently asked questions about Tuscan wild boar ragù

How much meat is in Maremmana wild boar ragù?
It contains 60% carefully selected wild boar meat, a very high proportion compared with industrial sauces, which often contain only 15-20%. This proportion ensures a hearty texture, rich flavor, and visible pieces of meat in every serving.

Is it ready to use?
Yes, Maremmana ragù is fully cooked and ready to use. Simply heat it in a pan with a drizzle of extra virgin olive oil for 3-4 minutes, add a ladleful of pasta cooking water to bring it together, and toss with the pasta. No additional preparation is needed.

Which pasta pairs best with it?
Pici senesi are the traditional choice; the thick, irregular pasta catches the ragù perfectly. It’s also excellent with pappardelle, wide tagliatelle, or rigatoni. Avoid smooth, thin pasta shapes; the ragù needs pasta that will hold it.

How should it be stored?
Store in a cool, dry place before opening. After opening: transfer to a container with a lid and refrigerate for up to 3-4 days. You can also freeze leftover ragù in portions; it defrosts perfectly at room temperature or in a bain-marie.

Does it contain allergens?
Check the product label for a complete list of allergens. Maremmana ragù is made with natural ingredients; always check the label for up-to-date information about allergens and traces.