Pappardelle with hare sauce is a traditional Tuscan dish, not so easy to prepare, yet tasteful and delicious.
Pappardelle with hare sauce recipe takes time for marinating the hare meat in order to avoid its wild taste but the final result will be simply unforgettable. For this reason, it’s better to prepare this dish during the week-end.
Servings: 4 people
Cooking Time: 1 hour
Level of Difficulty: Difficult
- 6 oz fresh of hare
- 3 oz of ham
- 1 onion
- 1 celery
- 1 carrot
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- Salt and pepper
- Tomato sauce
- Pappardelle pasta 500 gr
- Grated parmesan cheese
- Red wine 1 bottle
Cut the hare into pieces and let them to marinate with red wine. Add the carrot, onion, celery, parsley. Place the bowl in the fridge and let rest for at least 2 days. After this time, take the hare leaving aside the liquid marinade.
Chop the meat together with the vegetables taken from the liquid marinade. In a pan pour half olive oil and butter and fry the diced bacon, add the hare. Sauté everything, add a little flour and wine marinade filtrate and let it evaporate.
Add the tomato sauce e leave it to thicken slowly. Cook until the meat is tender. When the meat is done, remove it from the sauce and cut it finely with the half-moon, put it again into the sauce adding some butter and a hint of nutmeg.
Cook the pappardelle in salted abundant water. Drain them and season with the hare sauce and a sprinkling of grated Parmesan cheese. Serve hot pairing with Sfursat wine.