Noodles with Hare Sauce (Tuscany)

Pasta

Ingredients

Dough:

All purpose flour - 6 cups

Eggs - 6-8

Salt

Sauce:

Hare - back and legs only

Butter - 4 tbsps

Olive oil - 2 1/2 tbsps

Bacon, finely chopped - 2 oz

Onion, finely chopped - 1 small

Celery, finely chopped - 1 stalk

Salt and pepper

Thyme - pinch

Flour - 4 tsps

Dry white wine - 1 cup

Boilig meat stock - 2 cups

Grated parmesan cheese - garnish

Dough: Prepare the dough according to the recipe for egg pasta. Roll it out thinly and cut into long strips about 1/2 inch wide. Put aside to dry.

Sauce: Remove all the bones and sinews from the hare and cut the flesh into small pieces. Heat the butter and oil and gently saute the bacon, onion and celery. Add the hare, season to taste with salt and pepper, and sprinkle with thyme. Brown the hare all over, dust with the flour and let this brown. Pour in the wine and cook gently until reduced. Then add the boiling stock, cover and cook over a low heat for about 2 hours.

Cook the noodles in plenty of boiling salted water until al dente. Drain them and immediately toss with hot sauce. Serve with plenty of parmesan cheese.

Serves 6