Pasta mit Hasengulasch

Ingredients

• 800 g wild hare pieces (with bones)
• 500 ml red wine
• 1 onion
• 1 stalk Celery
• 2 Garlic cloves
• 1 bay leaf
• 1 tsp fennel seeds
• 1 tsp peppercorns
• 2 tbsp Vegetable oil
• Salt
• pepper (from grinder)
• 5 sprigs thyme
• 4 tomatoes
• 400 g tagliatelle

Instructions

1. 1.

   Rinse the hare pieces and pat them dry. Place in a bowl and pour over the red wine. Peel, trim, and dice the onion, celery, and garlic; add to the meat. Add the bay leaf, fennel seeds, and peppercorns in a spice sachet, cover, and refrigerate overnight to marinate.

2. 2.

   Remove the meat from the wine and strain the liquid into a bowl. Set aside the vegetables with the spice sachet.

3. 3.

   Pat the meat dry again and brown it all around in hot oil in a braising pot; remove it. Sauté the drained vegetables in the pot, add tomato paste, deglaze with the reserved wine, then return the meat with the spices. Season with salt, pepper, and thyme, cover, and simmer for about 1½ hours.

4. 4.

   Meanwhile, blanch the tomatoes, cool them, peel, quarter, seed, and dice them.

5. 5.

   Take the cooked meat out of the sauce, let it cool slightly, and separate from the bones. Chop into bite-sized pieces. Remove the spice sachet and thyme from the sauce and puree it finely; add back some thyme if desired. Return the meat and tomatoes to the pot and simmer for another 20 minutes until thickened into a ragout. Season with salt and pepper.

6. 6.

   Cook the tagliatelle in salted water al dente, drain well, mix with the ragout, and serve on plates.