Pappardelle pasta with hare ragout
250 g. Pappardelle all'uovo
50 g. Parmigiano Reggiano cheese
2/3 Sage leaves
25 ml. Dry Marsala Wine
20 g. Butter
Salt and pepper
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.