From Hannibal · 2013-2015 · Reconstructed
Pappardelle alla Lepre
Serve when
Serve as a proper sit-down course — wide ribbons of pasta under a long-simmered ragù, eaten slowly.
In the series
Season 3
- S3E5 · ~00:09:00 A traditional Tuscan hare ragù is served over pappardelle during the Florence-set investigation into the Chesapeake Ripper
In the series
This dish belongs to the show's Florence stretch, but it isn't Hannibal's cooking — it's a proper, old Tuscan classic served during Jack Crawford and Rinaldo Pazzi's dinner while the investigation closes in around Hannibal. It's worth including precisely because it's the show's most straightforward, least loaded dish: a hare ragù that means exactly what it looks like.
Ingredients
Method
- Season the hare pieces and sear them in olive oil until well browned. Remove and set aside.
- In the same pot, cook the onion, carrot, celery, and garlic until softened.
- Return the hare to the pot, add the wine, and reduce by half. Add the crushed tomatoes, bay leaves, rosemary, and sage.
- Cover and simmer gently for 2 to 3 hours, until the meat falls from the bone. Remove the bones, shred the meat, and return it to the sauce.
- Cook the pappardelle in well-salted water until just al dente, then toss directly in the ragù. Save a cup of the pasta water first — a splash loosens the ragù so it coats the ribbons instead of clumping. Serve with grated Parmesan.
Substitutions
- Hare: Rabbit is more widely available and works the same way, though its flavor is milder — worth simmering a little longer to concentrate the sauce if you make the swap.
- Pappardelle: Any wide, flat pasta (tagliatelle, mafaldine) holds the same rich ragù well.
Beyond the recipe
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