Pappardelle pasta with hare ragù

chef

Gianluca Galliera

Other Ingredients

500 g. Pappardelle Pasta

q.s. Salt & Pepper

30 g. Butter

50 ml. Dry Marsala wine

2/3 Sage leafs

q.s. Onion

q.s. Carots

q.s. Celery

100 g. Parmigiano Reggiano cheese

Serve 6 

In a frying pan with the butter, sweat the chopped celery, carrots and onions, adding a few whole peppercorns and sage leafs. Remove the sage and add the hare sauce. Deglaze with the Marsala  wine and let it evaporate. Meanwhile, cook the pappardelle in boiling salted water, drain and toss them in the sauce. Sprinkle with grated parmigiano reggiano cheese, and serve.

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