Pappardelle with Braised Hare Ragu

Ingredients

• 500g (1.1 lb) hare meat, diced 500g (1.1 lb) hare meat, diced
• 400g (14 oz) pappardelle pasta 400g (14 oz) pappardelle pasta
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, finely chopped 2 carrots, finely chopped
• 2 celery stalks, finely chopped 2 celery stalks, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 250ml (1 cup) red wine 250ml (1 cup) red wine
• 800g (28 oz) canned crushed tomatoes 800g (28 oz) canned crushed tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper, to taste Salt and pepper, to taste
• Freshly grated Parmesan cheese, for garnish Freshly grated Parmesan cheese, for garnish
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 12g (Saturated Fat: 4g)
• Carbohydrates: 55g (Sugars: 8g)
• Protein: 30g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat some olive oil over medium heat. Add the diced hare meat and cook until browned on all sides. Remove the meat from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened and lightly golden.
3. 3.
   Return the hare meat to the pot and pour in the red wine. Allow the wine to simmer for a few minutes to cook off the alcohol.
4. 4.
   Add the crushed tomatoes, tomato paste, bay leaves, dried thyme, and dried rosemary to the pot. Season with salt and pepper to taste. Stir well to combine.
5. 5.
   Reduce the heat to low, cover the pot, and let the ragu simmer for at least 2 hours, stirring occasionally. The longer it simmers, the more tender and flavorful the meat will become.
6. 6.
   In the meantime, cook the pappardelle pasta according to the package instructions until al dente. Drain the pasta and set aside.
7. 7.
   Once the hare meat is tender, remove the bay leaves from the ragu. Taste and adjust the seasoning if needed.
8. 8.
   Add the cooked pappardelle to the pot with the hare ragu. Toss well to coat the pasta with the sauce.
9. 9.
   Serve the Pappardelle with Braised Hare Ragu hot, garnished with freshly grated Parmesan cheese and chopped parsley.

Treat your ingredients with care...

• Hare meat — If hare meat is not readily available, you can substitute it with rabbit meat for a similar flavor and texture.
• Pappardelle pasta — If you can't find pappardelle pasta, you can use fettuccine or tagliatelle as a substitute.
• Red wine — Choose a dry red wine such as Chianti or Merlot for the best flavor in the ragu.
• Parmesan cheese — For the best taste, use freshly grated Parmesan cheese instead of pre-packaged grated cheese.
• Fresh parsley — To keep the parsley fresh, chop it just before garnishing the dish.

Tips & Tricks

• For a richer flavor, marinate the hare meat in red wine and herbs overnight before cooking.
• If the ragu becomes too thick during simmering, add a splash of water or broth to thin it out.
• Leftover ragu can be stored in the refrigerator for up to 3 days or frozen for future use.
• To enhance the presentation, sprinkle some extra chopped parsley on top before serving.
• Serve the dish with a side of crusty bread to mop up the delicious sauce.

Serving advice

Serve the Pappardelle with Braised Hare Ragu as a main course, accompanied by a fresh green salad and a glass of red wine. It pairs well with a crusty bread to soak up the flavorful sauce.

Presentation advice

To present the dish beautifully, twirl a generous portion of the pappardelle pasta on a plate and top it with a ladleful of the braised hare ragu. Sprinkle freshly grated Parmesan cheese and chopped parsley over the top for an added touch of elegance.