Heat the oil over a medium to high heat in a heavy-based casserole dish
Season the flour with salt and pepper and lightly coat the wild boar
Fry the meat until well-browned on all sides. Remove the meat and place on a plate
Reduce the heat to medium. Add the onion, carrot, celery and pancetta and fry gently for 8-10 minutes, stirring frequently. Increase the heat, pour in the wine and simmer until reduced by half. Add the tomatoes, wine and tomato puree
Return the meat to the pan with any juices and season. Bring to the boil then reduce the heat. Cover and simmer gently for 2 hours, stirring occasionally
Cook the pasta according to the instructions on pack. Drain thoroughly and divide between 4 bowls and add the ragú. Sprinkle over the parmesan and serve immediately.