Hare Ragu, Pappardelle Pasta


Serves 4 as main course / 8 as a starter


  • 2 haunch and shoulders of hare
  • 1 onion chopped
  • 1 carrot, peeled and diced
  • 1 stick celery diced
  • 2 cloves garlic sliced
  • 400g chopped tomatoes
  • 50g flour
  • 50ml olive oil
  • 200ml game stock
  • 1 bottle of red wine
  • ½ cinnamon stick
  • 400g fresh pappardelle
  • 50g parmesan


  1. Heat a medium sized casserole pot and add the oil
  2. Dust the hare joints in the seasoned flour and add to the pot
  3. Lightly colour then meat all over and them remove
  4. Add the vegetables to the pot and fry gently for 5-10 minutes
  5. Return the meat to the pot along with the stock, wine, tomatoes and the cinnamon stick
  6. Bring to the boil, then cover and place into an oven at 150c for 2- 2 ½ hours until tender
  7. Remove the meat and the cinnamon
  8. Reduce the liquor by half, meanwhile pick the meat from the bones
  9. Add half of the meat to the liquor and blend
  10. Adjust the seasoning then add the rest of the meat in chunks
  11. Boil the pasta for 2-3 mins if fresh, 8-10 if dried in a large pot of salted water
  12. Remove the pasta and add the sauce, top with grated parmesan and serve