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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.
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5 from 1 vote

Tuscan Pappardelle with Hare Meat Sauce

Pappardelle pasta in a hearty hare ragù, a true taste of Tuscan game meat cuisine.
Prep Time25 minutes
Cook Time2 hours
(plus additional time for meat preparation)30 minutes
Total Time2 hours 55 minutes
Course: First Course
Cuisine: Italian
Keyword: hare ragu, pasta with hare ragu
Servings: 4
Author: Guido Pasquariello

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.