Pappardelle alla lepre (pasta with rabbit ragout)

Name: Pappardelle alla lepre (pasta with rabbit ragout)
Cook time: 3 h
Total time: 3 h
Yield: 4
Ingredients: 3 stalks of celery; 2 Onions; 3 Garlic cloves; 500 ml strong red wine; 1 TEASPOON Fennel seeds; 1 Bay leaf; 1 Cloves; 6 Peppercorns; 2 (approx. 700 g) hare legs; 8 Stem(s) Thyme; 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g Tomatoes; 400 g Pappardelle (wide ribbon noodles); 2 TABLESPOONS Tomato paste

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 4

3 stalks of celery
2 Onions
3 Garlic cloves
500 ml strong red wine
1 TEASPOON Fennel seeds
1 Bay leaf
1 Cloves
6 Peppercorns
2 (approx. 700 g) hare legs
8 Stem(s) Thyme
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g Tomatoes
400 g Pappardelle (wide ribbon noodles)
2 TABLESPOONS Tomato paste

Directions

1
For the marinade, wash and clean the celery. Coarsely chop onions, garlic cloves and celery and pour on red wine. Season with fennel seeds, bay leaf, cloves and peppercorns. Wash the meat and add to the marinade. Cover and leave to stand for approx. 24 hours in the refrigerator. Turn in between.
2
Wash the thyme, shake dry and pluck the leaves from the stalks. Remove the meat from the marinade and dab dry. Pour the marinade through a sieve, collecting the liquid. Heat 2 tablespoons of oil in a casserole dish. Brown the legs all around, add the vegetables and season with salt, pepper and thyme. Cover and stew for 2-2.5 hours, turning occasionally. Wash and clean the tomatoes, cut out the stalk base and carve crosswise on the opposite side. Blanch in boiling water for 1 minute, remove and immediately rinse in iced water. Peel tomatoes, cut them in half crosswise, remove seeds and dice the flesh. In the meantime prepare pasta in boiling salted water according to the instructions on the packet. Remove the meat from the pot.
3
Wash and clean the tomatoes, cut out the stalk base and carve crosswise on the opposite side. Blanch in boiling water for 1 minute, remove and immediately rinse in iced water. Peel tomatoes, cut them in half crosswise, remove seeds and dice the flesh. In the meantime prepare pasta in boiling salted water according to the instructions on the packet. Remove the meat from the pot. Pour the stew sauce through a fine sieve. Heat 1 tablespoon of oil. Add tomato paste and tomato cubes. Braise for 2 minutes, pour on the stew sauce and simmer for 2 minutes. Remove meat from the bones, chop large pieces, add to the sauce and heat. Drain the pasta in a sieve, pour back into the pot and fold in the sauce
4
Pour the stew sauce through a fine sieve. Heat 1 tablespoon of oil. Add tomato paste and tomato cubes. Braise for 2 minutes, pour on the stew sauce and simmer for 2 minutes. Remove meat from the bones, chop large pieces, add to the sauce and heat. Drain the pasta in a sieve, pour back into the pot and fold in the sauce
5
24 hours waiting time