Pappardelle with Hare Ragù

Pappardelle with Hare Ragù are a rich and flavorful dish, perfect for a special dinner. Here is the recipe:

Ingredients for the Hare Ragù:

• 500 g of hare meat, ground or cut into small pieces
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 garlic cloves, crushed
• 100 ml of red wine
• 400 g of tomato passata or peeled tomatoes
• Beef broth as needed
• 2 bay leaves
• Extra virgin olive oil
• Salt and pepper to taste
• A sprig of rosemary and thyme (optional)

Preparation of the Ragù:

1. In a large pot, heat a little olive oil and sauté the onion, carrot, celery and garlic.

2. Add the hare meat and brown it on all sides.

3. Deglaze with the red wine and let the alcohol evaporate.

4. Add the tomato passata, bay leaves, rosemary and thyme. Season with salt and pepper to taste.

5. Partially cover with the lid and simmer for about 2 hours, adding a little broth at a time if the ragù becomes too dry.

Ingredients for the Pappardelle:

• 400 g of fresh or dried pappardelle

Preparation of the Pappardelle:

1. Bring a pot of salted water to a boil and cook the pappardelle according to the package instructions until al dente.

2. Drain the pappardelle, reserving some of the cooking water.

Completing the Dish:

1. Transfer the cooked pappardelle directly into the pot with the hare ragù and gently toss to combine, adding a little cooking water if necessary.

2. Let the pasta absorb some of the sauce and flavor for a minute.

Serve on warm plates, with a sprinkle of Parmesan or Pecorino if desired. Pappardelle with Hare Ragù offer deep and complex flavors, a true celebration of game dishes. Enjoy your meal!