Pappardelle with hare sauce (Pappardelle al sugo di lepre, region Tuscany)

Ingredients (4 servings)

dried or fresh pappardelle - 400 g

a young hare (shoulders, trunk, heart, liver and lungs), cleaned and cut into pieces

1 carrot

1 onion

1 rib of celery

1 bunch of parsley

1 glass of milk

1 glass of red wine

4 tbsp of extra virgin olive oil

grated parmesan cheese

salt and black pepper

Preparation

Cut the shoulders and the trunk of the hare into pieces and coarsely mince the heart, the lungs and the liver.

Finely chop the carrot, onion, celery and parsley, heat four tbsp of oil in a pan and fry for 4 minutes. Add all the meat pieces, except the liver and cook while stirring.

Add the red wine, increase the heat and wait until the wine is evaporated. Lower the fire and add half a glass of hot water, stir a couple of times and cook for another 3 minutes. Warm the milk and add it to the pan and continue cooking until the meat is soft.

Remove the pan from the fire, shred the meat from the bones and return to the fire and add the minced liver. Season with salt and pepper and cook for another 6-7 minutes.

Bring a large casserole of salted water to the boil and cook the pappardelle. Drain the pappardelle al dente, add them to the pan, mix well over high heat for 2 minutes and serve hot with some grated parmesan cheese.