Here is my recipe for a sumptuous Tuscan classic, Pappardelle al ragù di Lepre, a rich pasta dish featuring wide, flat noodles topped with a flavorful hare meat sauce.

A plate of pappardelle, an egg pasta in the form of wide rectangular strips. Seasoned with a hare meat sauce, with a rustic appearance and a deep red colour.

Tuscan Pappardelle with Hare Meat Sauce

Guido Pasquariello

Pappardelle pasta in a hearty hare ragù, a true taste of Tuscan game meat cuisine.

5 from 1 vote

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Prep Time 25

Cook Time 2

(plus additional time for meat preparation) 30

Total Time 2 55

Course First Course

Cuisine Italian

Servings 4

Equipment

Large skillet or frying pan
Pot for boiling pasta
Cutting board and knife
Mixing spoons

Ingredients

1.1 pounds Pappardelle pasta (about 500 grams)
1.94 pounds Hare meat, cut into pieces (about 880 grams)
Extra virgin olive oil
2.5 ounces Carrots (about 70 grams)
2.8 ounces Onions (about 80 grams)
1.8 ounces Celery (about 50 grams)
1.8 ounces Pancetta (flat, not rolled) (about 50 grams)
1 ounce Tomato paste (about 30 grams)
1 cup Red wine
2/3 cup Tomato passata (puree) (about 150 grams)
½ sprig Rosemary
Salt and black pepper to taste
1 bunch Fresh parsley chopped

Instructions

Prepare the Meat: Start by browning the hare pieces in olive oil. Remove from pan, debone, and chop the meat finely.
1.94 pounds Hare meat, cut into pieces, Extra virgin olive oil
Prepare the Soffritto: In the same pan, fry a mixture of finely chopped carrots, celery, onion, and diced pancetta in olive oil until golden.
2.5 ounces Carrots, 2.8 ounces Onions, 1.8 ounces Celery, 1.8 ounces Pancetta (flat, not rolled)
Cook the Ragù: Add the hare meat to the soffritto, cook until color changes. Deglaze with red wine, then add diluted tomato paste and tomato passata. Season with salt, pepper, and a sprig of rosemary. Simmer for about an hour.
1 ounce Tomato paste, 1 cup Red wine, 2/3 cup Tomato passata (puree), ½ sprig Rosemary, Salt and black pepper to taste
Boil the Pappardelle: Cook the pappardelle in salted boiling water until al dente. Drain the pasta.
1.1 pounds Pappardelle pasta
Combine and Serve: Toss the pasta with the hare ragù. Serve with extra sauce and a sprinkle of fresh chopped parsley.
1 bunch Fresh parsley

Notes

If pappardelle isn’t available, any broad, flat pasta works well.
The sauce can be prepared in advance and refrigerated in an airtight container.
For homemade pasta options, consider making fresh tagliatelle.
Adjust the size of hare meat pieces to preference; larger pieces offer a more rustic feel.

A Staple of Tuscan Cuisine: Pappardelle with Hare Ragù

Delve into the rich flavors of Tuscany with Pappardelle al sugo di lepre, a classic dish featuring broad pappardelle pasta topped with a flavorful hare sauce. This dish, a staple in Prato and Tuscany, highlights the regional use of game meats to enhance pasta dishes. The key to its success lies in the careful preparation of the hare meat, ensuring it’s tender and easily shredded.

Pappardelle pasta, similar to fettuccine but wider, perfectly complements the hare ragù, a blend of hare meat, tomatoes, herbs, and spices. This dish is a testament to the depth and warmth of Tuscan game meats, offering a symphony of flavors in each bite.

For an authentic taste of Tuscan cuisine and to experience this indulgent dish, visit the local restaurants and trattorias in Prato, where culinary traditions are passionately upheld.

Discover more about Prato’s traditional dishes and foods at this link.