Pappardelle with Hare Sauce Cooking Recipe – Pappardelle Al Sugo Di Lepre Recipe

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.

Serves 4

Marinating time: 6 hours
Preparation time: 45 minutes
Cooking time: 45-50 minutes

Ingredients

  • 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

Equipment

  • 1 meat grinder
  • 1 fresh pasta dryer or clean dish towel

Pappardelle with Hare Sauce Cooking Recipe - Pappardelle Al Sugo Di Lepre Recipe 1

Cooking Method

  • 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

Chef’s note

You can of course replace the dare with any other game: wild boar, venison, etc.

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