Pappardelle with Hare Sauce Cooking Recipe – Pappardelle Al Sugo Di Lepre Recipe
Tuscany and Umbria have a strong tradition of hunting. During the season, there are numerous village fairs devoted to cuisine that uses game.
Marinating time: 6 hours
Preparation time: 45 minutes
Cooking time: 45-50 minutes
- 1 lb. (500 g) boneless hare (or rabbit)
- 2 carrots 1 onion
- 2 sticks celery
- 8 cups (2 liters) red wine
- 2 bay leaves
- 2 sprigs of rosemary
- 5 cloves
- 10 oz. (300 g) fresh pasta dough
- Scant ½ cup (100 ml) olive oil
- ⅓ cup (2 oz./60 g) tomato paste
- Salt, pepper
- 1 meat grinder
- 1 fresh pasta dryer or clean dish towel
- Prepare in advance.
- Peel the carrots and onion, wash and peel the celery, and cut them all into large pieces.
- Marinate the hare for 6 hours in 4 cups (1 liter) of the red wine, carrots, onion, celery, herbs, and spice.
- Make the pasta.
- Roll out the fresh pasta dough and roll it up lengthwise.
- Cut the roll into slices 1 to 1 ¼ in. (2.5 to 3 cm.) wide.
- Take one end of each slice and uncoil it.
- Lay the pappardelle on a pasta dryer or on a dry dish towel.
Assemble the dish.
- Drain the meat and put it through a grinder.
- Discard the liquid from the marinade, reserving the vegetables, herbs, and spice.
- Chop the vegetables finely and brown them in a saucepan with the olive oil, herbs, and spice.
- Add the meat and color it well.
- Add the tomato paste, let the mixture cook for 5 minutes, then cover with the second liter of red wine.
- Leave to cook for an additional 40 minutes until the sauce is well reduced.
- Season with salt and pepper.
- Bring a large pan of salted water to a boil and cook the pappardelle for 2 to 3 minutes.
- Drain and mix in the hare sauce before serving.
Suggested food/wine match
Col d’Orcia, Brunello di Montalcino DOCG
You can of course replace the dare with any other game: wild boar, venison, etc.