1. Pre-heat the oven to 140°C
  2. Heat the oil over a medium to high heat in a heavy-based casserole dish
  3. Season the flour with salt and pepper and lightly coat the wild boar
  4. Fry the meat until well-browned on all sides. Remove the meat and place on a plate
  5. 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
  6. 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
  7. 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.