Hare in Italian

Italians will be able to make pasta from any meat - pasta with filling and sauce. Try one of these recipes.

Ingredients

• 1 hare carcass;
• 4 medium carrots;
• 4 stalks of celery;
• 4 medium onions;
• 100 grams of bacon;
• 0.5 kilograms of tomato paste;
• 1 liter of dry red wine;
• 70-100 milliliters of olive oil;
• fresh rosemary and sage to taste;
• 1 glass of ready-made broth;
• 10 grams of fresh parsley;
• salt and black pepper to taste;
• ready-made pappardelle pasta.

Directions

1. Cut the hare into pieces, coarsely chisel half of the carrots, onions and celery, put the food in the tray, pour a liter of red wine, cover with cling film or a lid, leave in a cool place overnight.
2. When the meat is marinated, chop the remaining vegetables and bacon. Saute food in a large saucepan in olive oil for 7-10 minutes. Then add the hare, salt, pepper, fry until a small crust appears on the meat.
3. Add tomato paste and bay leaf herbs tied in a bunch to the ingredients. Cook over low heat, occasionally pouring 1-2 tablespoons of broth for 30-40 minutes - until the fibers are soft.
4. Boil the pasta. Remove the meat from the hare, chop, return to the tomato sauce, add the pappardelle, heat for 1-2 minutes.
5. Serve the meat with pasta, garnish with sauce and garnish with parsley blossoms.