Pappardelle pasta with hare ragout

Serves 3
In a frying pan with the butter, sweat the chopped celery, carrots and onions, adding a few whole peppercorns and sage leafs. Remove the sage and add the hare sauce. Deglaze with the Marsala wine and let it evaporate. Meanwhile, cook the pappardelle in boiling salted water, drain and toss them in the sauce. Sprinkle with grated Parmigiano Reggiano cheese, and serve.