Procedure:

First, cut into pieces and put the hare to marinate with red wine. Add the carrot, onion, celery, bay leaf and cloves. Place the bowl in the fridge and let stand for 2 days. After this time, take the hare leaving aside the liquid marinade.

Chop the meat together with the vegetables and herbs taken from the liquid marinade. In a pan pour the olive oil and fry the diced bacon, add the meat of hare. Sauté everything, add a little flour and wine marinade filtrate and evaporate.

Then add a couple of ladles of broth and the tomato sauce and cover with lid. Cook for a couple of hours over low heat. In a saucepan, boil the pasta in salted water, drain and dress with the sauce of hare.