Ingredients
- 600 g flour
- 6 eggs
- Salt, to taste
- 1/2 hare (including liver)
- 2 large red onions
- 2 celery ribs
- 2 carrots
- 4 garlic cloves
- 1 bunch parsley
- 200 ml extra virgin olive oil
- 300 g peeled tomatoes
- 1 bottle Brunello di Montalcino
- Black pepper, to taste
- 500 ml broth
- 60 g grated Parmesan cheese
Instructions
Prepare the Marinade
Cut the hare into small pieces and place in a bowl. Season with salt and pepper.
Add one chopped carrot, one celery rib, one onion and two crushed garlic cloves.
Pour in half a litre of Brunello wine and let marinate for about 12 hours.
Prepare the Sauce
Finely chop the remaining vegetables and sauté them in olive oil in a large pan.
Add the marinated meat (including the liver) and brown well.
Deglaze with the remaining wine and let it evaporate.
Add the peeled tomatoes and cook for about 10 minutes. Season with salt and pepper.
Add broth and simmer gently for at least 2 hours until tender.
Prepare the Egg Pasta
Place the flour on a work surface and make a well in the center. Add the eggs and a pinch of salt.
Mix and knead until a smooth, compact dough forms. Cover and let rest in a cool place.
Roll out the dough and cut into wide strips to form pappardelle. Let dry slightly.
Finish the Sauce
Remove the meat from the sauce, debone it and finely chop (excluding the liver if preferred).
Return the chopped meat to the sauce and mix well.
Cook and Serve
Cook the pappardelle in salted boiling water until al dente.
Drain and toss with the hare and Brunello sauce.
Serve hot, topped with grated Parmesan cheese.