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Ragù di lepre is a prized wild game sauce from the hills of Tuscany and Umbria, where autumn hunting season provides the hare that becomes the star of this deeply flavored, slow-braised preparation. Unlike rabbit, hare has darker, more intensely flavored meat that stands up beautifully to robust red wine, tomatoes, and aromatic herbs simmered together for over two hours. The finished ragù - rich, fragrant, and clingy - is traditionally tossed with wide fresh pasta such as pappardelle, whose surface area captures every strand of the meaty sauce. This is a celebration of the Italian countryside and its wild larder, a dish that rewards patience with extraordinary depth of flavor.
Prep
30 min
Cook
130 min
Total
160 min
Servings
4 srv
Difficulty
Medium
Calories
420 kcal
For 4 serving(s)
Per serving
Season the hare pieces with salt. Heat 2 tablespoons of olive oil in a heavy pot over high heat and brown the hare in batches on all sides until deeply colored. Remove and set aside.
Reduce heat to medium and add the remaining oil. Cook the finely diced onion, carrot, and celery (soffritto) for 10 minutes until soft and golden.
Add the garlic and cook for 1 minute. Return the hare to the pot and pour in the red wine. Let it bubble and reduce by half, about 5 minutes.
Add the crushed tomatoes, rosemary, thyme, and bay leaves. Stir well and bring to a gentle simmer.
Cover and braise over very low heat for 2 to 2.5 hours, turning the hare occasionally, until the meat falls easily from the bone.
Remove the hare, shred or chop the meat finely, discarding bones. Return the meat to the sauce and simmer uncovered for 10 minutes to thicken. Serve over wide pasta like pappardelle.
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