질문하기
Wide pasta ribbons with a slow-braised hare ragù from Tuscany. This high protein mediterranean dish is a carnivore's delight, delivering deep, gamey flavor for an unforgettable family dinner.
Marinate the hare pieces in the red wine with 1 tsp salt, rosemary sprigs, and bay leaves for at least 3 hours in the refrigerator, turning occasionally for even flavor.
Remove hare from marinade and pat dry. Heat half the olive oil in a heavy Dutch oven over medium-high. Sear hare pieces on all sides in batches until deeply browned, then transfer to a plate.
Add remaining olive oil to pot. Sauté chopped onion, carrot, and celery with a pinch of salt over medium heat for 10 minutes; add chopped garlic and cook 2 minutes more until soft and fragrant.
Return the hare and add strained marinade, crushed tomatoes, and bay leaves. Bring to a gentle simmer, cover, and braise on low for 2 hours, turning pieces occasionally to prevent sticking and to encourage even cooking.
Lift out hare pieces. When cool enough to handle, shred the meat into bite-sized pieces, discarding bones. Return shredded meat to the sauce, season with remaining salt and black pepper, and simmer uncovered for 15 more minutes to concentrate flavor.
Cook pappardelle in a large pot of boiling salted water just until al dente, then drain, reserving ½ cup pasta water.
Add drained pappardelle to ragù. Toss gently over low heat, adding a splash of reserved pasta water if needed for a silky, lightly sauced finish. Serve immediately.
