Succulent pork ragu, slow-cooked with juniper berries and red wine, delivering bold, rustic flavors straight from Tuscany’s finest kitchens.

1. Boil: Bring a large saucepan of water to the boil. Salt the water (around ½ tbsp per litre).

2. Cook Pasta: Add the pasta to the boiling water and cook for 2-4 minutes. Stir occasionally to prevent sticking.

3. Heat Sauce: Whilst the pasta cooks, warm the pork ragu sauce in a pan over gentle heat. Add a ladle of pasta water to the sauce.

4. Combine: Strain the pasta, add it to the saucepan with the sauce, and toss well to coat.

5. Serve: Sprinkle with handmade parmesan cheese, drizzle with basil oil, and finish with Bomba di Calabria. Serve immediately!