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Giorgio Locatelli’s Pappardelle with hare, red wine and chocolate ragu

Prep Time: 30 minutes (plus 24 hours marinade)
Cook Time: 2 hours 30 minutes
Skill Level: Easy
Serves: 6
Categories: Sugar Less

Thank you to Giorgio Locatelli and the team at Locanda Locatelli for allowing us to use this recipe.

From ‘Made at Home: The Food I Cook for the People I Love’ by Giorgio Locatelli


  • 1 hare, cut into 12 pieces
  • 50g plain flour
  • Sea salt and black pepper
  • 2tbsp olive oil, knob of butter
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 4 juniper berries, crushed to a paste
  • 1 bay leaf
  • 1 sprig fresh rosemary
  • 1 litre chicken stock
  • 10g cacao (90-100%)
  • 600-800g pappardelle
  • 1 bottle Chianti or other full bodied wine
  • Marinade: 1 bottle full bodied red wine; 1 carrot, 1 onion, 1 celery roughly chopped; 1tsp black peppercorns (crushed); 1tsp juniper berries (crushed); 2 sprigs fresh rosemary; 1 bay leaf; 1 clove garlic


  1. Put the hare in a bowl. Mix together the ingredients for the marinade and pour over the meat, leave in the fridge for 24 hours
  2. Remove the hare from the marinade and keep the meat to one side
  3. Bring the marinade to the boil in a pan, then take off the heat and pass through a fine sieve into a bowl
  4. Have the flour ready in a shallow bowl. Pat the pieces of hare dry and season them, then dust in the flour
  5. Heat the olive oil in a large pan, add the hare and colour on all sides, taking care not to burn the flour, then lift out and keep to one side
  6. Put the chopped vegetables and juniper berry paste into the pan and cook gently until soft
  7. Pour in the Chianti and bubble up to evaporate the alcohol and reduce the liquid by half
  8. Put back the hare and add the reserved marinade and enough chicken stock to cover
  9. Add the bay leaf and rosemary. Bring to the boil, then turn down the heat, stir in half the cacao and simmer for 2 hours
  10. Take out the hare and strip the meat from the bones. Keep to one side
  11. Reduce the cooking liquid to a sauce consistency, then return the hare meat to the pan
  12. Cook the pappardelle in plenty of boiling salted water for about 3–4 minutes (if using dried pasta check the timing on the packet)
  13. Drain, reserving the cooking water, and toss through the hare ragù, adding a touch of butter if you like, plus a little of the water to loosen
  14. Finish with the rest of the grated cacao