Pappardelle With Hare
Preparation 20 min, cooking 1 hour 50 min, medium difficulty
400 g of pappardelle, 1 boneless hare back, 100 g of tomato puree, 50 g of ham, 1 onion and carrot, 1 stick of celery, 1 bay leaf, 1 sprig of parsley, sprig of thyme, 1 sprig of rosemary, juniper berries, 1 glass of red wine and a glass of broth, 4 tablespoons of extra virgin olive oil, salt and pepper.
Sauté all the herbs and vegetables, peeled and finely chopped, in a saucepan with the oil and, when the onion starts to brown, add the chopped ham and the chopped meat. Stir a little to get the flavor, then sprinkle with the wine and let it evaporate.
When the bottom begins to dry, pour the tomato puree, season with salt and pepper and continue cooking over low heat for about an hour and a half, keeping the sauce soft with a little hot broth.
Meanwhile, boil the pappardelle al dente, then serve them in a previously heated tureen, season with the sauce and decorate with the pieces of meat placed on the surface.