As the cold season approaches, pappardelle with hare sauce presents itself as a rich and enveloping dish, perfect for warming up winter evenings. This Tuscan first course, with its intense and bold flavor, celebrates the hare, a meat that, although less common, holds a prominent place in the culinary tradition of the region. The preparation begins with a sauté of carrots, onions, and celery, which creates a fundamental aromatic base to enhance the taste of the hare, slowly cooked until tender and flavorful. The addition of red wine, which is allowed to evaporate, adds an extra layer of complexity to the sauce, while the milk softens the acidity of the tomato sauce, creating a perfect balance among the various ingredients. The wide and rough pappardelle are ideal for capturing the rich sauce, making each forkful an unparalleled tasting experience. In Tuscany, this dish is often prepared for special occasions, such as Sunday lunches or family dinners, where the robust flavor of the hare beautifully pairs with a good local red wine. There are regional variations that use different cooking techniques, but the traditional recipe remains a certainty for those who wish to savor the true essence of Tuscan cuisine. Preparing pappardelle with hare sauce is a way to immerse oneself in the gastronomic culture of one of the most fascinating regions of Italy, where the passion for food is reflected in every dish, making each meal a moment of sharing and pleasure.

Sauté in oil in a wide earthenware pan chopped carrot, onion, and celery, then add the hare's torso and shoulders, cut into pieces, along with the lung and heart, chopped. Season and pour in the wine, allowing it to evaporate. Add the tomato sauce and milk, seasoning with salt and pepper to taste. Cook, possibly adding a little warm water. Remove the pieces from the pan, chop them along with the liver, return everything to the heat, and cook for another 5 minutes. Use this sauce to dress the cooked al dente pappardelle and serve at the table.