Tuscan Hare Ragu - This is a pasta sauce specifically designed for hare, or jackrabbit. If you don’t have one lying around, don’t substitute rabbit — use a piece of lamb, venison or beef instead. It’s a red meat ragu.
Dressed simply with sauteed mixed mushrooms, cheese, garlic and parsley - the fresh pappardelle is allowed to shine in this tasty Italian dinner. Check out the recipe wine match from Matt Skinner below.
Wild boar sauce with ribbon sauce (Pappardelle al ragù di cinghiale) - Toscana