Instructions: Heat half the olive oil in a heavy bottomed pan.

Dust the hare pieces in flour seasoned with salt and pepper and then fry in the hot oil until evenly brown and well coloured.

Remove from the pan and set aside.

Pour the remaining oil into the pan lower the heat and soften the onion carrot and celery until they start to caramelise about 15 minutes.

Add the garlic and tomatoes and cook for a further 15 minutes.

Simmer for 15 minutes.

Pour in the red wine and allow to reduce for a further 10 minutes.

Lower the heat to a gentle simmer and add salt pepper spices and hare pieces.

Cook gently for 1 hour stirring occasionally.

After an hour the saddle pieces will be cooked so remove and put to one side leaving the legs to cook for a further 30 minutes.

If the sauce seems dry add a little boiling water abour 120ml.

Remove the meat from both the saddle and legs keeping the two meats seperate and break into pieces.

Discard the cloves and cinammon from the sauce.

Put the sauce and leg meat through a food mill or into a liquidiser and pulse unti all the meat has been finely chopped (about a minute).

Put in a saucepan with the cream and chopped saddle meat heat through and check for seasoning.

Cook the pappardelle in a generous amount of boiling salted water.

Drain thoroughly combine with the sauce and serve immediately with the parmesan.

Serves 6

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