Pappardelle con la Lepre

A classic dish from Tuscany. The long slow cooking of the hare and vegetables results in an intensely flavoured, very thick sauce-like stew that is superb with pasta. Ideally, pappardelle are noodles made at home and cut extra wide, but the bought fresh tagliatelle which is available these days can be used. I have also made this dish very successfully with venison. A green salad and fruit to follow would make a perfect meal.