This pasta dish made with long lasagne noodles cut into one inch wide strips and mixed with a hare ragout stew is an exceptional Tuscan dish

INGREDIENTS:
2 tbs. pappardelle
1 wild rabbit (hare)
4 tbs. olive oil
2 oz. pancetta
1 pinch nutmeg
Grated Parmessn
2 cups prepared beef bouillon broth

For the Marinade:
1 cup red wine
1 onion (chopped finely)
1 carrot(chopped finely)
1 celery stalk (chopped finely)
1 teaspoon thyme
1 bay leaf

PREPARATION:
Prepare the marinade by mixing all ingredients.
Cut the hare into pieces and marinate for 12 hours in a cool place.
Prepare the sauce in a casserole with the olive oil and pancetta over a brisk flame
Add the hare from the marinade and cook till brown on all sides
Add the marinade, a pinch of nutmeg and continue to cook until the meat falls from the bone. (Add beef bouillon broth if necessary while cooking)
Stew on the stove over a low fire or in the oven at 375ºF.
When cooked, set aside and cool.
Remove the meat from the bones and sieve the cooking liquids.
Put liquids in a saucepan and add the hare and keep hot.
Boil the pappardelle in plenty of boiling salted water and drain when "al dente"
Toss with the hare sauce and serve with Parmesan (mixed with a pinch of nutmeg) on the side.

Note:
Rabbit or any other type of fowl or venison can be used instead of hare.