Sugo di coniglio alla toscana

The classic Tuscan sugo di lepre is rich, dark pasta sauce made with wild hare. This gamier meat is not always readily available elsewhere, but rabbit does nicely in its place. In Siena, a little chopped fresh tarragon might be added to the sauce. Because this sauce is so rich, you need a wide noodle to balance it. Ideally, the pappardelle are fresh and handmade, but dried will work