Pappardelle are broad, flat noodles which, when cooked, wind and fold themselves around a chunky meat sauce, as in this dish, based loosely on a traditional Tuscan one. If you cannot get or make pappardelle, tagliatelle or fettucine can be used instead. This is an ideal recipe for using up forequarters of hare if you have casseroled or roasted the saddle and legs. I have also eaten a similar dish up in the northern hills of Tuscany one wintry day, when wild boar was the meat cooked in this