Hare ragu with pasta

Thick pappardelle or tagliatelle pasta will soak up the rich juices best in this recipe by Matt Tebbutt
By Matt Tebbutt
Hare ragu with pasta
  • Rating:
  • Serves: 4
  • Cook Time: 2 hours 30 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 2-3 tbsp olive oil
  • 1 kg hare, pieces, preferably hind legs
  • plain flour, seasoned with salt and freshly ground black pepper, for dusting
  • 1 carrot, diced
  • 2 sticks celery, diced
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 250 ml red wine
  • 1 x 400 g canned chopped tomatoes
  • pinch sugar
  • 2 tbsp tomato purée
  • 2 bay leaves
  • splash chicken stock
  • knob butter
  • 300 g pappardelle or tagliatelle pasta
  • freshly grated parmesan, to serve
  • 1 small handful parsley, finely chopped, to serve


1. Heat a large casserole dish over a high heat and add the olive oil. Dust the hare pieces in the seasoned flour, shaking off any excess. Add to the hot casserole and fry for a few minutes on all sides to brown all over.

2. Add the carrot, celery, onion and garlic to the pan and fry for a further 2-3 minutes, or until softened. Add the red wine to deglaze, scraping up any browned bits from the bottom of the pan using a wooden spoon.

3. Cook for a further 2-3 minutes, then add the chopped tomatoes and some sugar to taste, followed by the tomato puree and bay leaves. Season to taste with salt and freshly ground black pepper.

4. Turn the heat to low and simmer for one hour and 30 minutes to two hours, or until the meat is very tender and falls off the bone easily. If the meat looks too drying during cooking, add a few splashes of chicken stock.

5. Once the hare is ready, remove from the casserole and flake the meat back into the sauce, discarding the bones. Increase the heat to medium to rreduce the sauce slightly, then keep warm to serve.

6. Bring a large pan of salted water to the boil and cook the pasta according to packet instructions, or until al dente. Drain, reserving a few tablespoons of the pasta cooking water.

7. Tip the cooked pasta into the casserole with the hare ragu and gently mix together until all of the pasta is coated in the sauce (add the reserved cooking water if the ragu is too dry). Add a knob of butter and stir until melted, then pile the pasta onto serving plates and sprinkle over the parmesan and parsley.

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