Wide Ribbon Noodles with Hare Sauce

Pappardelle con Sugo di Lepre

Pappardelle are strips of pasta cut with a pastry cutter from a whole sheet of pasta. The strips should be 10–20 cm/4–8 in long by 2–3 cm/¾–¼ in wide. Use the recipe for making tagliatelle omitting the squid ink and cutting the pasta strips wider with a pastry cutter.


  • 600 g/ lb fresh pappardelle
  • 1 hare, portioned
  • red wine, to cover the pieces
  • bouquet garni including rosemary
  • extra-virgin olive oil
  • 1 onion, finely chopped
  • 1 stalk celery, finely chopped
  • 1 clove garlic, finely chopped
  • 50 g/2 oz bacon, diced
  • flour for dusting
  • 1 bouquet garni
  • salt and freshly ground black pepper
  • freshly grated Parmesan cheese


Marinate the hare in the wine and herbs for 24 hours at least.

Heat 3 tablespoons olive oil in a frying pan. Add the onion, celery, garlic and bacon. Fry until golden, remove with a perforated spoon to a casserole. Drain the pieces of hare, dry them and dust with flour. Add 4 tablespoons of olive oil to the existing oil in the frying pan, fry the pieces of hare until sealed, then add to the casserole. Heat the wine marinade and pour over the hare. Add a fresh bouquet garni. Season with salt and freshly ground black pepper.

Cover the casserole and gently cook the hare. The time greatly depends on the age of the hare, so check after 1 hour.

Remove pieces as they cook and remove the meat from the bone. Cut the meat into small pieces, return to the sauce and check the seasoning. The sauce should be thickish.

Serve with pappardelle and parmesan.