Pappardelle with Hare Ragu

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

Ingredients for Hare Ragu:

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

Preparation of the Ragu:

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

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

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

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

5. Partially cover with a lid and cook on low heat for about 2 hours, adding broth a little at a time if the ragu dries out too much.

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 following the package instructions, until al dente.

2. Drain the pappardelle, but save some of the cooking water.

Completing the Dish:

1. Transfer the cooked pappardelle directly into the pot with the hare ragu and gently mix to combine, adding some of the cooking water if necessary.

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

Serve in warm plates, with a sprinkle of Parmesan or Pecorino if desired. Pappardelle with Hare Ragu offers deep and complex flavors, a true celebration of game dishes. Bon appetit!