Pappardelle al Ragù di Lepre

It is a traditional Tuscan pasta dish that pairs wide, ribbon-like pappardelle noodles with a slow-braised wild hare ragù. The rich, meaty sauce is a staple of the hunting culture in central Italy.

The sauce is deeply savory and gamey, often balanced with red wine, tomatoes, garlic, and juniper berries. The wild hare is slow-cooked until it literally falls apart into the sauce.

Pappardelle is a broad, flat pasta made with egg that is thick and sturdy. This structural integrity makes it perfect for holding heavy, chunky meat sauces.

The dish is most commonly prepared and eaten during the autumn and winter months. This aligns with the traditional hunting season for wild game in Italy.