Hare Ragu with Pappardelle
Hare braised for hours in red wine and tomato, shredded and tossed through wide ribbons of pappardelle.
- Time3 hr 15
- LevelMedium
- Costabout £2.67 a head
- Oven150°C (130°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Season the hare. Heat 2 tablespoons of the oil in a large casserole and brown the pieces for about 4 minutes a side until deep golden. Lift out.
8 min - 2
Add the rest of the oil, the pancetta, onion, carrot and celery. Cook for 10 minutes until soft and starting to colour. Stir in the garlic and tomato purée for 1 minute.
10 min - 3
Pour in the wine and let it bubble for 3 minutes. Add the tomatoes, water, bay, rosemary and juniper, and return the hare. Season.
- 4
Cover and cook very gently on the hob, or in the oven at 150°C (130°C fan), for 2 hours 30 minutes, turning the meat once, until it falls off the bone.
150 min - 5
Lift the hare out onto a board. Pull the meat off the bones, shred it and discard the bones, bay and rosemary stalks. Stir the meat back into the sauce and simmer for 10 minutes, adding a splash of water if it looks dry.
10 min - 6
Cook the pappardelle in plenty of salted boiling water to the packet time, saving a mug of the water. Drain and toss with the ragu, a splash of the pasta water and half the parmesan.
- 7
Serve in warm bowls with the rest of the parmesan.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
