Gino D’Acampo served up a tasty Tuscan wild boar ragu with red wine and rigatoni pasta dish on Gino’s Italian Escape: Hidden Italy.

The ingredients are: 4 tablespoons olive oil, 500g wild boar for stewing, trimmed and cut into 5 cm cubes, 1 red onion, peeled and chopped, 1 large carrot, peeled and chopped, 1 celery stick, finely chopped, 1150g diced smoked pancetta, 300ml full-bodied red wine, 1x400g tin of chopped tomatoes, 100ml hot beef stock, 4 tablespoons tomato puree, ½ teaspoon fennel seeds, 500g dried rigatoni, 80g freshly grated Parmesan cheese, salt and freshly ground black pepper.