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