How to make pappardelle with hare following the Tuscan recipe, guide to preparation with detailed procedure and ingredients, including bacon and onion with olive oil dressing.
Ingredients for 4 people
- 50 gr. of bacon
- 1 onion
- 1 celery rib
400 g of pappardelle
- 250 gr. of minced hare meat
- 1 glass of dry white wine
- olive oil
- salt and pepper
Preparation of pappardelle with hare
Chop the onion, the celery rib and the bacon, fry everything in a little oil, salt and pepper.
When the onion starts to brown add the minced hare meat.
Recommended readings- Baked penne timbale with meat sauce
- Spaghetti with mixed meat sauce
- Timbale of rice and minced meat
- Pasta with bacon in white
- Zite Roman-style pasta with cooked ham
After 5 minutes add the glass of dry white wine.
Continue cooking over low heat for at least half an hour, stirring occasionally and checking that it does not dry out too much, otherwise add a few tablespoons of broth.
Meanwhile, cook the pappardelle, a type of pasta in the shape of rippled ribbons, and season them with the sauce.
Before chopping and cooking the hare meat, it is good to keep it for 24 hours covered with a fusion of red wine, rosemary, garlic and salt.