Pappardelle alla lepre

Name: Pappardelle alla lepre
Cook time: 3 h
Total time: 3 h
Yield: 4
Ingredients: 150 g Celery; 2 medium-sized onions; 3 Garlic cloves; 2 (approx. 700 g) hare legs; 1 TEASPOON Fennel seeds; 1 Bay leaf; 1 Cloves; 6 Peppercorns; 1/2 l dry red wine; 1/2 bunch/pot of 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
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 4

150 g Celery
2 medium-sized onions
3 Garlic cloves
2 (approx. 700 g) hare legs
1 TEASPOON Fennel seeds
1 Bay leaf
1 Cloves
6 Peppercorns
1/2 l dry red wine
1/2 bunch/pot of 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
Cleaning celery, washing it. Peel onions and garlic. Dice everything. Wash the legs, dab dry and put them in a bowl. Spread vegetables and spices on top. Pour wine.
2
Cover and marinate in the refrigerator for at least 12 hours. Turn the legs once. Remove, dab dry. Sieve and collect the marinade, store the vegetables. Wash the thyme.
3
Heat 2 tablespoons of oil in a casserole dish. Season legs with salt and pepper and fry all around. Fry vegetables and spices briefly. Add marinade and thyme, bring to the boil.
4
Cover and stew for about 2 hours. Gradually add 3/8-1/2 l water. Scald tomatoes with boiling water and remove the skin. Cut tomatoes in half, remove seeds and dice.
5
Remove the legs and let them cool down a little. Sieve the stock, collect. Remove meat from the bones, cut into smaller pieces if necessary. Cook pasta in boiling salted water for 10-12 minutes.
6
Heat 1 tablespoon of oil in a pot. Sauté the tomato paste and diced tomatoes in it. Add stock and meat, simmer for about 5 minutes. Season to taste. Drain noodles. Mix with the hare ragout.