Ingredients
For the Hare Ragù
- 1 hare (cut into pieces)
- 1 glass red wine
- 1 onion
- 1 carrot
- 1 celery stalk
- Bay leaves
- Cloves
- 50 g pancetta
- 100 g tomato sauce
- 4 tablespoons extra virgin olive oil
- Broth (as needed)
- Flour (as needed)
- Salt and black pepper to taste
For the Pasta
Instructions
Marinate the Hare
Cut the hare into pieces and place it in a bowl with red wine, chopped carrot, onion, celery, bay leaves, and cloves.
Cover and refrigerate for 2 days to marinate.
Prepare the Ragù Base
Remove the hare from the marinade, keeping the liquid aside.
Chop the meat together with the marinated vegetables.
In a pan, heat the extra virgin olive oil and sauté the diced pancetta.
Cook the Sauce
Add the chopped hare meat and cook until browned.
Sprinkle with a little flour, then pour in the strained marinade and let it evaporate.
Add a couple of ladles of broth and the tomato sauce.
Cover and simmer on low heat for about 2 hours, stirring occasionally.
Cook the Pasta
Bring a pot of salted water to a boil and cook the pappardelle until al dente.
Drain and add to the hare ragù.
Serve
Toss well and serve hot.
A perfect traditional dish to enjoy with a full-bodied red wine.