Preheat oven to 150C or Gas mark 2

Dice the wild boar into even chunks

Season the flour with salt and pepper. Coat the wild boar meat

Ina separate frying pan, fry the wild boar meat until lightly browned

In a big stainless steel pot, heat the oil on a medium heat.  Add the chopped vegetables (onion, carrots, celery, garlic) into the pot. Stir everything in the pot till the vegetables have softened

Add two bay leaves, pancetta and orange rind to the big pot and cook for around 5 minutes

Add the browned meat to the pot

To the frying pan which was used to brown the meat, add the red wine and stir over a medium heat

Add the tomato puree to the ragu in the big pot and remember to stir to avoid any bits being burnt at the bottom

Pour the red wine and the water into the big pot and bring to a simmer

Add the oregano and stir

Place the lid to the pot and put the pot in the pre-heated oven for around 2 hours. Duringthis cooking time, stir the ragu a few times

One hour into the cooking time, add the porcini and sliced chestnut mushrooms to the ragu

To prepare the pasta, boil some water in a saucepan with some salt. Add the tagliatelle into the boiling water and drain once ready

Serve the ragu on top of the pasta, finished off with some grated parmesan