Procedure for condiment:

Cut the pieces small Hare and put it into a bowl, insaporendola with salt and pepper. Add a carrot, a celery rib and an onion cut into cubes and two cloves of crushed garlic. Moisten with half a litre of Brunello, then let marinate for about twelve hours. Finely chop remaining odors and Brown in a large saucepan with the oil. Add the pieces of meat, including the liver, let take their color, then sprinkle with the remaining wine. As soon as it is evaporated, add the tomatoes and cook for about ten minutes, seasoning with salt and pepper. Moisten with broth and let simmer slowly for at least two hours.

Procedure for egg pasta:

place the flour and eggs in the Middle rompervi. Salt them lightly, then whisk them and begin to incorporate the flour to form a compact ball. Let stand covered in a cool place. Spread the egg pasta so obtained in order to obtain a thickness and, with the help of a knife into the pappardelle, a sort very wide noodles. Let it dry. Remove the meat from the sauce, bone them and chop them finely, not including the liver, on a cutting board, using a notching or a Crescent.

Cook the noodles, drain and coat with the sauce, and serve sprinkled with plenty of cheese.