Pappardelle with Hare Ragù
Category: Main Course
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Pappardelle (egg pasta) | 250g |
| Hare (or hare meat) | 500g |
| Tomato passata (puree) | 350g |
| Water | 200g |
| Celery | 50g |
| Carrots | 50g |
| White onions | 50g |
| Bay leaves | 3 |
| Garlic | 1 clove |
| Rosemary (fresh) | 1 sprig |
| Extra virgin olive oil | 15g |
| Salt | To taste |
| Black pepper | A pinch |
| Red wine | 50g |
Instructions:
To prepare Pappardelle with Hare Ragù, start by making the ragù.
-
Prepare the vegetables: Wash the celery and carrots. Peel and trim the carrots, remove the outer strings from the celery, and peel the onion. Cut the garlic in half to remove the core, then finely chop the rest of the ingredients (celery, carrots, onion).
-
Cook the soffritto: In a heavy-bottomed pan (preferably cast iron), heat the olive oil and add the chopped onion, celery, and carrot. Sauté over low heat, stirring often, for about 6-7 minutes until the vegetables are softened and fragrant.
-
Add the garlic: Once the soffritto is ready, add the garlic (whole, as it will be removed later), and continue to sauté for another minute, allowing the garlic to infuse the oil.
-
Brown the hare meat: Add the ground hare meat to the pan. Stir well and cook until the meat changes color, indicating it’s browned.
-
Flavor the ragù: Once the meat is browned, add the finely chopped rosemary and bay leaves, stirring to combine. Then, raise the heat slightly and deglaze with red wine. Stir to let the wine cook off for a couple of minutes.
-
Add the tomato passata and water: Pour in the tomato passata, followed by the water, and stir everything together. Bring the sauce to a simmer. Cover the pan with a lid and let the ragù cook gently for about 1 to 1.5 hours, stirring occasionally to ensure the sauce doesn’t dry out. If necessary, add more water during cooking.
-
Cook the pappardelle: While the ragù is simmering, bring a large pot of salted water to a boil. Cook the pappardelle pasta according to the package instructions until al dente.
-
Combine pasta and ragù: Once the pasta is cooked, drain it and immediately add it to the pan with the ragù. Toss the pasta and ragù together, ensuring the pasta is well coated in the rich sauce.
-
Serve and enjoy: Serve the pappardelle with hare ragù hot, garnished with extra rosemary or a touch of grated cheese, if desired.
Chef’s Tips:
- If you can’t find hare, substitute with other game meat like venison or rabbit for a similar rich flavor.
- The longer the ragù simmers, the more intense the flavors become, so feel free to make it a day in advance for even better results.
- For a finishing touch, drizzle with a bit more olive oil before serving for extra richness.
Enjoy this delightful and hearty dish that’s perfect for any special meal, offering a wonderful balance of deep flavors and tender pasta!
