Pasta with Hare Ragout
Ingredients
- Ingredients
- 2 stalks Celery
- 3 onions
- 3 garlic cloves
- 500 milliliters dry Red wine
- 1 tsp fennel seeds
- 3 bay leaves
- 1 cloves
- 1 tsp peppercorns
- 2 Hare haunches (about 700 grams or 1.5 pounds)
- 4 sprigs thyme
- 4 sprigs rosemary
- 3 Tbsps olive oil
- salt
- peppers
- 1 can Diced tomatoes
- 400 grams Pappardelle noodles (wide ribbon pasta)
- 1 Tbsp Tomato paste
Preparation steps
Rinse and chop celery. Peel and chop onions and garlic. Crush fennel seeds and peppercorns in a mortar. Place fennel seeds, peppercorns, bay leaves and cloves in a tea bag. combine celery, onions, garlic, spices and red wine in a container. Add hare and marinate for about 24 hours in the refrigerator.
Rinse thyme and rosemary, shake dry and pluck leaves/needles from stems. Remove hare from the marinade, drain, pat dry and cut into cubes. Remove tea bags from marinade. Heat oil in a large pot and sear hare on all sides. Add tomatoes and season with salt, pepper and thyme. Pour in marinade, cover and simmer for 1.5-2 hours.
Meanwhile, Boil noodles in salted water, according to package directions.
Stir tomato paste into sauce. Season sauce with salt and pepper. Drain pasta, plate and serve drizzled with sauce.
