Pappardelle With Hare II

Ingredients

• 180 g hare meat
• 50 g prosciutto
• 1/4 onion
• celery
• carrot
• parsley
• 40 g butter
• 1 spoon flour
• broth
• tomato sauce or conserva
• nutmeg
• parmesan
• salt
• pepper

Instructions

1. Cook a battuto of prosciutto, onion, celery, carrot and a little parsley in 40 g butter, then add the whole hare pieces and brown with salt and pepper.
2. Finish cooking, moistening gradually with broth and tomato sauce; keep plenty of liquid, then lift out the meat and chop it coarsely.
3. Make a roux with 30 g butter and a spoon of flour until blond; add the chopped meat and its juices, plus another 30 g butter and nutmeg.
4. Dress the pasta with this sauce and parmesan.