For 4-6 servings:

• 400 g pappardelle
• 1 small hare
• 50 g bacon
• ½ onion
• 1 small carrot
• ½ stick celery
• 1 clove garlic
• rosemary
• 1 dessertspoon tomato concentrate
• 1 glass red wine
• extra-virgin olive oil
• salt
• pepper

Clean the hare, keeping the front part (head and shoulders) and the heart and liver for the sauce; wash under cold running water, dry and cut into pieces, taking care not to break the bones. In a few spoonfuls of oil sauté a mixture of chopped bacon, garlic, onion, carrots and celery; as soon as the vegetables begin to soften, add the pieces of hare including the entrails. Allow to brown over a moderate heat, add the wine, allow to evaporate and season with salt, pepper and rosemary. After a few minutes add the tomato concentrate diluted in a little hot water; lower the heat, cover the pot and continue cooking for about half an hour. If necessary, add a little stock or hot water from time to time. Towards the end of the cooking time, take the hare pieces out of the pot and remove the bones; pass the sauce through a sieve, then return to the heat, with the chopped meat and entrails. Heat the sauce well before mixing in the pasta which has been cooked in boiling salted water and drained when al dente. A version of this recipe suggests the use of milk rather than tomato.