Prepare a fat mirepoix with onion, celery, carrot
and pancetta, gently fry in a pan with
a little oil.
Add the hare meat cut in small cubes, the cloves and
Let it brown in a low flame for about 15 minutes.
Sprinkle with wine, let it evaporated and add the
diced tomatoes, salt, pepper and
nutmeg. Cook until the sauce is thick.
Prepare the fresh pasta kneading flour with eggs, a
pinch of salt, and white wine; work
it well until you get a smooth dough, let it rest
covered in a cool place for 30 minutes at
Roll out the pasta in a thin layer, cut it into
large strips and let dry on a clean cloth.
Cook the pappardelle in a abundant salted boiling
water, dry when they are “al dente”
and dress with the sauce previously prepared and
abundant grated parmesan cheese or