With the arrival of autumn, when the colors of the leaves begin to change and the air turns cooler, it is the perfect time to dedicate yourself to the preparation of a rich and hearty dish like pappardelle with hare. This Umbrian specialty stands out for its robust and flavorful sauce, where the tender and fragrant hare meat perfectly complements a mix of aromatic vegetables such as onions, celery, and carrots, which are carefully sautéed to enhance their flavor. The slow cooking process, during which the meat is infused with red wine and tomatoes, allows for a thick and enveloping sauce, perfect for embracing the pappardelle, a wide and rough pasta that holds the seasoning beautifully. Originating from peasant tradition, this recipe not only represents a dish of recovery but is also a symbol of family dinners during holidays or special occasions. In Umbria, hare is often used in various preparations, but pappardelle with hare is undoubtedly one of the most appreciated, evoking memories of Sunday lunches among relatives and friends. To make the dish even richer, it is customary to finish it with a sprinkle of pecorino and Parmigiano, which add an extra note of savoriness. Served hot, these pappardelle are perfect for warming up autumn evenings, accompanied by a good red wine that enhances the flavors.

Sauté the celery, onion, carrot, and garlic clove, then add the boned hare, allowing it to brown. Add the red wine, let it evaporate, and then add the peeled tomatoes. Let it boil for an hour. Cook the pappardelle separately in salted water and toss them with the sauce. Finally, add pecorino and Parmigiano. Serve hot.