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Pappardelle with hare sauce

  • 2 hours and 30 minutes
  • Medium
  • First Courses
A dish of Tuscan tradition to best appreciate the porosity of the egg pasta, which holds with great goodness the hare sauce

Ingredients: Per 4 servings

  • 1 hare
  • 1 lb pappardelle, fresh
  • 1 carrot
  • ½ onion
  • 1 stalk celery
  • ½ cup red wine
  • ½ cup milk
  • 1 tablespoon tomato sauce
  • extra virgin olive oil
  • grated Parmigiano Reggiano cheese
  • salt and pepper


In a large pot – preferably a crock pot – stir-fry the carrot, onion and celery, all chopped; then add trunk and shoulders of the hare, cut into pieces, lungs and heart, chopped. Allow to gain flavour and pour the wine, allowing it to evaporate. Add the tomato sauce and the milk, season with salt and pepper to taste. Cook adding a little warm water if necessary. Remove the hare pieces from the pot, chop them together with the liver, and place everything back over the heat and cook for 5 minutes. With the sauce thus obtained, dress the pappardelle cooked in salted boiling water and drained al dente; sprinkle with grated cheese once on the table.