Servings: 4 to 6 »
Preparation: 1 hr + 4 hrs to marinate »
Cooking: 2 hrs »
Level: Medium
Ingredients:
- 1 young hare (or 1 rabbit), weighing about 3 lb (1.5 kg)
- 2 cups (500 ml) white wine vinegar
- 2 cups (500 ml) water + more as needed
- 1/4 cup (60 ml) extra-virgin olive oil
- 1 1/4 cups (150 g) diced lard or pancetta (or bacon)
- 1 large red onion, finely chopped
- 2 cloves garlic, crushed but whole
- 2 bay leaves
- 1 sprig rosemary
- 1 small stick cinnamon
- 2 cloves
- 2 cups (500 ml) dry red wine (use dry white wine if using rabbit)
- 1 tablespoon tomato paste (concentrate) dissolved in 3/4 cup (180 ml) beef stock
- Salt and freshly ground black pepper
- 1 lb (500 g) spaghetti
Procedure:
- Rinse the hare thoroughly and cut it into large chunks, taking care not to splinter the bones excessively
- Place the pieces of meat in a glass or ceramic bowl with the vinegar and water
- Cover with plastic wrap (cling film) and let marinate in the refrigerator for 4 hours
- Drain the meat thoroughly and pat dry
- Heat the oil and lard in a large saucepan and saute the meat over high-medium heat until browned all over, 8-10 minutes
- Add the onion, garlic, bay leaves, cinnamon, cloves, rosemary, and saute for 3 minutes
- Stir in the wine and the tomato paste mixture
- Cover and simmer over low heat for at least 2 hours, or until the meat is tender, adding more water if the sauce begins to stick to the pan
- Just before the sauce is ready, cook the pasta in a large pot of salted boiling water until al dente, about 12 minutes
- Drain and add to the sauce
- Toss well and serve hot
